Breakfast, Dessert

Simple and Sweet Pumpkin bread

Nutritious Ambrosia

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Cometh Fall…. Cometh Pumpkins ……

Fall brings its unique bounty of fruits and flavors. The humble Pumpkin. What makes Pumpkin so appealing in many desserts – the lovely color, fruit like properties, neutral taste and the ability to absorb flavors like a sponge. Pumpkin pie, pumpkin casserole, pumpkin souffle and simple n sweet Pumpkin bread.

This recipe combines the goodness of Spelt flour, warm spices typical of autumn and holiday season with pumpkin to provide a simple and delicate bread. Add nuts of choice like walnuts, pecans or almonds. Embellish it with chocolate chips. The bread is golden brown in color and beckoning to relish.

Start off your morning with a slice for breakfast or dress it up with a dollop of whipped cream for dessert. Serve it warm with a scoop of vanilla icecream. When you get the afternoon 3 pm lethargy, treat yourself to pumpkin bread with a hot cup of masala tea or coffee to ‘pick u up’ and get going again.

Just a reminder, this is Pumpkin bread and not pumpkin cake, so the sweetness is very mellow. Savor it !

Ingredients –

  • Spelt flour or whole wheat flour 2 cups
  • Cinnamon powder ½ tbsp
  • Nutmeg ¼ tsp
  • Baking Powder 1 tbsp
  • Salt ¼ tsp
  • Chocolate chips (optional) ½ cup
  • Olive oil ½ cup
  • Dates 15
  • Pumpkin puree 1 ½ cups

Procedure –

  1. Take a bread loaf pan of 1 pound size and grease all sides with cold butter
  2. Mix all the dry ingredients (first 6 listed) together in a mixing bowl and set aside
  3. Soak dates in 1 cup water and microwave in flat dish for 1 minute. When cool to touch, blend to a paste, adding little more water if needed
  4. Take another mixing bowl, add olive oil, add the date paste and pumpkin puree, mix well
  5. Slowly add the dry ingredients little by little into the wet mixture and continue to mix light until fully combined
  6. Bake in the prepared loaf pan for 30 minutes
  7. Turning the pan around in the oven and bake for another 10-20 minutes checking for doneness by inserting a fork in the center and fork should come out clean.
  8. Timing might vary for every oven so keep check after 30 mins every 5 minutes
  9. Take out of oven and rest for 15 minutes

Then turn the pan over and carefully remove the loaf, it should slide right out.

Let cool completely before slicing, it will be very moist and breaks into pieces if sliced when still hot.

Pumpkin bread recipe

Simple and Humble Pumpkin bread

  • Servings: 8
  • Difficulty: Medium
  • Print

A simple and delicate bread perfumed with warm spices typical for autumn and holiday season


Ingredients


Spelt flour or whole wheat flour 2 cups
Cinnamon powder ½ tbsp
Nutmeg ¼ tsp
Baking Powder 1 tbsp
Salt ¼ tsp
Chocolate chips (optional) ½ cup
Olive oil ½ cup
Dates 15
Pumpkin puree 1 ½ cups

Directions

  1. Take a bread loaf pan of 1 pound size and grease all sides with cold butter.
  2. Mix all the dry ingredients (first 6 listed) together in a mixing bowl and set aside.
  3. Soak dates in 1 cup water and microwave in flat dish for 1 minute. When cool to touch, blend to a paste, adding little more water if needed.
  4. Take another mixing bowl, add olive oil, add the date paste and pumpkin puree, mix well.
  5. Slowly add the dry ingredients little by little into the wet mixture and continue to mix light until fully combined.
  6. Bake in the prepared loaf pan for 30 minutes.
  7. Turning the pan around in the oven and bake for another 10-20 minutes checking for doneness by inserting a fork in the center and fork should come out clean.
  8. Timing might vary for every oven so keep check after 30 mins every 5 minutes.
  9. Take out of oven and rest for 15 minutes.
  10. Then turn the pan over and carefully remove the loaf, it should slide right out.
  11. Let cool completely before slicing, it will be very moist and breaks into pieces if sliced when still hot.


Published by Nutritious Ambrosia

3 thoughts on “Simple and Sweet Pumpkin bread”

  1. This pumpkin bread was hands-down the best of the bunch. It was super moist with a pound cake-like texture, the spice flavor was strong without being overwhelming, and it wasn’t overly sweet. The thing I really loved about it was the cinnamon-nutmeg addition. It gave the bread an additional layer of flavor that took it to the next level. I will definitely be making this recipe again this fall. I highly recommend this recipe to anyone looking for a fall baking project this season.

    Reply

  2. This pumpkin bread was hands-down the best of the bunch. It was super moist with a pound cake-like texture, the spice flavor was strong without being overwhelming, and it wasn’t overly sweet. The thing I really loved about it was the cinnamon-nutmeg addition. It gave the bread an additional layer of flavor that took it to the next level. I will definitely be making this recipe again. I highly recommend this recipe to anyone looking for a fall baking project this season.

    Reply

  3. This pumpkin bread was hands-down the best of the bunch. It was super moist with a pound cake-like texture, the spice flavor was strong without being overwhelming, and it wasn’t overly sweet. The thing I really loved about it was the cinnamon-nutmeg addition. It gave the bread an additional layer of flavor that took it to the next level. I will definitely be making this recipe again. I highly recommend this recipe to anyone looking for a fall baking project this season.

    Reply

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