This healthy Pumpkin bread baked with nutmeg, ginger, cinnamon, ghee, vanilla just fills your home with a cozy blissful aroma.
Pumpkin is a healthy fiber that we eat throughout the year in the form of curries, or roasted. Baking a pumpkin bread is as easy as it sounds and a great way to include that fiber into your diet at breakfast or just great for your tea. This is a perfect bread for a cozy afternoon tea or breakfast, I wouldn't mind as a dessert as well :)
Alright, lets dive in….
What you need and how much:
Mix1
Pumpkin puree - 1 cup
Lemon juice - 1 teaspoon
Mix2
All-purpose flour - 2 cups
Baking powder - 2 tbsp
Salt - 1/2 tsp
Ginger powder - 1 tsp
Ground nutmeg - 1 tsp
Ground cinnamon - 1 tsp
Mix3
Raw cane sugar - 1 cup
Ghee (Clarified butter) - 1/2 cup (if you're a vegan, replace ghee with coconut butter)
Eggs - 2
Vanilla Extract - 2 tsps
Baking time - 1 hr and 10 mins
Baking temperature - 325 F/ 165 deg C
Measuring standards
1 cup = 220 grams
1 teaspoon = 5.69 grams/ 5 ml
1 tablespoon = 14.07 grams/ 14.8 ml
Step by step:
1. Start by mixing the pumpkin puree and lemon juice. Mix them well together, and set it aside. If you’re using fresh pumpkin, boil it, remove the skin and puree it. Just make sure its not too watery.
2. For the dry ingredients, add together all the ingredients listed in Mix2. Seive them and stir them well, and let it sit aside
3. Moving on to the wet ingredients. Add ghee with the raw cane sugar. Ghee is clarified butter, and is very staple in our Indian cuisine. You can apply ghee into your baking pan and dust it with the flour or a bit of mix 2 itself to make the pan non sticky.
4. Mix the sugar and ghee well until they become light
(You can refer the video given below to see the consistency)
The best part about ghee is that when butter gets clarified, it becomes lactose free. This makes ghee a better option if you are sensitive to lactose
5. Add one egg to the sugar and ghee mix, whisk it well with hand held mixer. Add the second egg and repeat. Let that become light and fluffy. Add in the vanilla extract, mix it quick on high for one last time.
6. Add in the pumpkin and lemon mix into the egg mix. Using your spatula, blend them all together.
7. Now add your dry mix into the wet mix and fold them in from the sides.
Folding helps to trap air bubbles which in turn helps the bread to rise well.
8. Transfer the dough into the baking pan. Make sure you fill only half the pan, leaving it room to rise.
9. Add some some fresh cranberries and cashew nuts on the dough, this is purely optional.
Super important, don’t forget to preheat your oven to 325 Fahrenheit.
Bake this for 1 hour and 10 mins.
Because this is a bread, give it time to rise slowly. This help to get a beautiful outer crust and a soft inner and not become a cake.
After 1 hour and 10 mins, use a toothpick to check if the bread is ready. Poke into the bread with the toothpick, if the tooth pick comes out clean, the bread is ready if not leave in the oven on the same temperature for another 5-7 mins.
Let the Pumpkin Bread rest in the pan outside the oven for 10 mins and then transfer it to a cooling rack.
Topping optional : Pumpkin glaze
Confectioners sugar - 1 tbsp
Pumpkin Puree - 1 tbsp
Mix equal quantities of the puree and confectioners sugar to form the glaze, spread it on the bread once the bread is cooled down.
If you would like to glaze the entire bread unlike what I have done, you will need 5 tablespoons of each of the ingredients given above.
Other topping options to try:
Cream cheese spread - trust me its yum!
There you have your super yummy, lactose free, healthy pumpkin bread that you're going to enjoy….
If you try it out, omg I can't wait to see it, tag us @wonderlemons on Instagram
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