My husband has become a great fan of pumpkin bread since the day he tasted it at his work place. He has been behind me to bake this bread and I was postponing this project until now.
This was not too sweet but was just right for us. I am sure this bread is going to be baked quite often at home. I felt the bread tasted better the following day.
Inspiration From - here
Whole Wheat Flour 1 cup
All Purpose Flour 1 cup
Cinnamon Powder 1 tsp
Nutmeg Powder 1/2 tsp
Baking Powder 1/2 tsp
Baking Soda 1 tsp
Pumpkin Puree 1 cup (I used home made)
Almond Milk 1/2 cup
Lemon Juice 1/2 tsp
Sugar 1 cup
Method Of Preparation -
Blend in the liquid ingredients (pumpkin puree, almond milk, lemon juice and sugar) until the sugar dissolves.
In a mixing bowl, sieve the flours, baking powder, baking soda, cinnamon powder and nutmeg powder.
Gradually pour in the liquid mixture into the flour and mix until combined. [Adjust the batter consistency by adding a little more water or almond milk to get a thick batter.]
Preheat the oven to 350 F and prepare a 9 X 4 loaf pan by greasing it and for ease of removing, line it with a parchment paper.
Pour the batter onto the prepared pan and smooth the tops. Sprinkle chopped almonds if preferred. and bake for about an hour. I had to bake for an additional 7 min at 325 F.
If the top browns faster, then make a tent with an aluminium foil to cover the loaf pan.
Cool it on a wire rack and slice it after it cools down. Serve as is or spread some some butter and enjoy.
Sending them to
1. Radhika's Let's Cook - Kids Special
2. Vardhini's Bake Fest hosted by Resh
3. CookEatDelicious's "CED - Deserts - Pumpkin" hosted by Mirielle
Preparation Time 20 min + Baking Time 67 min + Cooling Time 30 min
Makes 1 loaf