Pumpkin which is strongly associated with Halloween has another reason besides being spooky. 😉 It is an important vegetable which marks the beginning of Fall season in U.S. Just like Cranberries are expected around Fall. I made it around Karwa-Chauth(Indian Festival) but was not able to post its recipe then.

So here’s my take on Pumpkin Bread. This recipe makes a crumbly ,soft bread which tastes best if eaten fresh. For a softer version, you may just replace the whole wheat flour with all-purpose flour. However, this bread is light on tummy and tastes yummy. It balances both health and taste perfectly. Its unique flavor will tempt you for more ..

INGREDIENTS:
1. All-Purpose Flour (maida) – 1 cup
2. Whole wheat flour (atta) – ³⁄₄ cup
3. Light brown sugar/Dark brown sugar/ White granulated sugar – 1 cup
4. Baking soda – 1 tsp
5. Baking powder – ¹⁄₂ tsp
6. Salt – ¹⁄₂ tsp
7. Cloves powder (laung grounded) – ¹⁄₄ tsp (optional)
8. Cinnamon powder (Dal-chini powder) – ¹⁄₂ tsp(optional)
9. Nutmeg powder (Jaifal powder )- ¹⁄₂ tsp(optional)
10. Pumpkin puree canned or peeled, boiled and mashed – 1 cup
11. Cooking oil – ¹⁄₂ cup
12. Maple syrup – 3 tbsp(optional) you may add honey instead.
13. Water – 3 tbsp
14. Chopped Walnuts/cashews/ sunflower seeds/pepitas – ¹⁄₂ cup

METHOD:
| Cooking time : 45 mins | Cooling time : 35-40 mins | Makes 1 loaf of bread |

1. If you are using canned pumpkin puree you are ready to start with this recipe. If not, then peel, cut and then boil the pumpkin in pressure cooker first . Mash it nicely with a masher to a smooth paste .Drain off the excess water and evaporate it while heating. Then allow it to cool to room temperature before using in this recipe. Preheat the oven to 350 degree F.
   

2. Collect all the ingredients and grease a loaf pan with non-stick cooking spray or oil .I have stressed on the use of brown sugar, since it adds a distinctive brown color to the cake . So if you don’t like the brown color and want it orangish , then add the usual white sugar.
   

3. In two separate bowls, mix the dry ingredients viz flours, baking powder, baking soda, salt,spices and walnuts and the wet ingredients viz. oil, water, maple syrup, sugar and pumpkin puree.It is always good to sieve the dry ingredients through a sieve or colander before mixing.
   

4. Then slowly add all the wet ingredients to the dry ingredients and stir them with a spatula to mix them well. Don’t over-whisk them , or all the air will escape.
   

5. Pour the thick batter in the greased pan. Keep it in the preheated oven for 45 mins or till tooth-pick inserted in center comes out clean.
   

6. Take it out after the tooth-pick test and cover it foil paper to retain the heat captured in the loaf pan.
   

7. Unwrap it after 30 mins and let it cool on cooling rack in the pan for 15 more mins. Now take a knife and run through the edges of the loaf pan. Invert it over a plate or the cooling rack and allow it to cool further.
   

8. When it is at the room temperature and does not feel warm at all to touch ,cut out ¹⁄₂ inch thick slices from it and enjoy.
   

Have this bread with some coffee, Latte or Mocha and enjoy!