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Pumpkin Bread

It's almost November and here in the northern hemisphere it's the time you find some beautiful fresh fall produce like pumpkin, butternut squash, sweet potato, etc. If you haven't tried making pumpkin bread before, then I would totally recommended it. It's easy to follow, does not involve any special baking techniques and the dough is super easy to work with.
This bread is super moist, flavourful with the perfect sweetness and it makes this bread super delicious. It's perfect for your tea time snack. I couldn't find any canned pumpkin puree at the stores near me, so I made the pumpkin puree from scratch for my recipe.
Regardless, this recipe turned out to be more than what I expected. The aroma of freshly baked pumpkin bread just filled my house when baking and it was a truly blissful experience. Nothing brings more joy than seeing a first attempt of any recipe coming out as a success. I added some pumpkin and other seeds as topping on my bread, but feel free to swap it out for some chocolate chips, walnuts or any other nuts of your choice. Happy fall everyone!!
SERVES: 8-10 
 PREP TIME: 20 mins
 COOK TIME: 60 mins

Dry ingredients:
  • 1½ cups of all purpose flour 
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp baking powder
  • 1½ tsp ground  cinnamon 
  • ½ tsp of all spice
  • ¼ tsp of  ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp cardamom powder
Wet Ingredients:
  • ½ cup vegetable oil
  • 2⁄3 cup sugar
  • ½ cup of light/dark brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs 
  • 1⅓ cup of pumpkin puree*
  • ⅓ cup of whole milk
Garnish:
  • pumpkin seeds
1. Mix Dry Ingredients: Line a baking tray with parchment paper and keep it aside. Pre heat the oven to 200°C. In a large bowl, place a sieve and add the dry ingredients (flour, baking soda, salt, baking powder, ground cinnamon, all spice, ground ginger, cardamom) and sift it into the bowl.

2. Mix Wet Ingredients: In another bowl, mix all the wet ingredients (vegetable oil, sugar, light brown sugar, vanilla extract, eggs, pumpkin puree, whole milk) and whisk it till everything is combined properly. Don't over work the mixture. Whisk it enough for the sugar and other ingredients to be dissolved completely. 

3. Combine: Now combine the wet and the dry ingredients and mix well. Make sure all the ingredients are combined well and there are no lumps. 

4. Bake: Now pour the batter into the baking tray lined with parchment paper, and garnish the top with some pumpkin seeds or any nuts of your choice. Bake for 60 min at 200°C. Once it's done remove from the oven and check with the help of a tooth-pick if its cooked in the centre. If the tooth pic comes out clean that means its done. Enjoy the bread with some tea or coffee. 

* Make Pumpkin Puree: You will need,
  • 500g pumpkin
  • olive oil
Pre heat the oven to 200°C. In a baking tray add the pumpkin and drizzle some olive. Roast it for 15-20 mins till the pumpkin gets a little brown and soft. Once this is done, remove and let it cool down. Now add it to a blender and blend it to a smooth puree.

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