Pumpkin Bread
Easy to make Pumpkin Bread recipe - moist ,mildly sweet with warm spices and loaded with bursting flavors of pumpkin , makes it a absolute falls favorite treat!
Servings 12
Calories 144kcal
Ingredients
- 1.5 cup All-purpose flour
- ½ cup raw sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Cinnamon Powder
- ¼ teaspoon Nutmeg powder
- 1 teaspoon All spice powder
- 1 dash salt
- 1 tablespoon apple cider vinegar
- 1 cup pumpkin puree
- 1 teaspoon vanilla essence
- ¼ cup Yogurt
- ½ cup milk
- ¼ cup oil flavorless
Instructions
- Preheat the oven to 350 F/180 C and grease an 8x4-inch loaf pan.
- In a large mixing bowl, add hung curd, raw sugar and whisk well. To this add pumpkin puree, oil, milk, apple cider vinegar and vanilla essence; whisk until it is smooth.
- Place a flour sifter directly on top of the wet ingredients bowl and sift flour, baking powder, baking soda, salt, cinnamon powder, nutmeg and all spice powder (mixture of cinnamon, cloves, nutmeg and dry ginger powder) together.
- Mix well everything until well incorporated. Do not over mix.
- Transfer batter into a prepared 8x4 inch loaf pan. Tap couple of times to release trapped air, if any.
- Bake in a preheated oven for 45 to 50 minutes, until skewer inserted comes out clean.
- Cool on a wire rack and cut into thick slices and serve warm with a cup of tea. You can either spread butter or cream cheese on warm pumpkin bread before you serve.
Video
Notes
- Alternatively, replace APF with half whole wheat flour and other half with APF.
- You can also completely replace APF with whole wheat flour. If doing so, you may need to increase milk by another 2-3 tablespoon .
- To make this recipe vegan: In a small bowl, whisk together 2 tablespoons ground flaxseed and 3 tablespoons warm water. Let it sit for 5 minutes, until thickened, and use in place of yogurt .
- You can also replace yogurt with 1 egg.
Nutrition
Calories: 144kcal