I have always been intrigued with the use of pumpkin in baking, but after the much loved carrot cake, I had to give pumpkin a go. And what better excuse than using it as an afternoon snack for an ever hungry toddler!
A lot of recipes for pumpkin muffins that I came across required canned pumpkin puree. As you already know of my aversion to anything processed, I used the readily available ‘desi kaddu’ or ‘laal bhopla’ (marathi). I could not be bothered with making a puree by first roasting the pumpkin and then pureeing it, so I just blended it with a bit of water in my trusted food processor and used it as is in the pumpkin bread. The result was a beautiful soft, moist quick bread. I also made some muffins out of the same batter just because I wanted to use the pretty muffin liners, which were very kindly sent to me, by Gourmet Company. This recipe is full of nutritious stuff – pumpkin, wholemeal flour, homemade butter, homemade buttermilk, organic brown sugar and eggs. So go ahead and get baking!
Recipe adapted from Buttermilk pumpkin bread.
You will need:
250 gram pumpkin, peeled, cleaned, chopped, pureed
1 1/2 cup dark brown sugar
1/2 cup homemade butter
2 large eggs
1 cup wholemeal flour
1/2 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/3 cup thick homemade buttermilk
– Preheat the oven to 180 degrees Celsius.
– Grease and dust a medium sized loaf tin.
– Blend the pumpkin puree, sugar, butter, cinnamon and salt in the food processor. In a large mixing bowl, mix together the flours, baking soda, baking powder.
– Make a well in the center of the flour mix, crack in two eggs and lightly beat them. Pour in the pumpkin and sugar mix and thoroughly mix the batter till just combined. Now add in the buttermilk and mix well.
– Pour the batter into the prepared loaf tin and bake for about 50 minutes till a toothpick inserted in the middle comes out clean.
– Alternately you can also transfer the batter to muffin tins and bake for 20-25 minutes.