This is sweet, delicious, moist and tender bread without yeast (Also called as pumpkin cake) and I tried both egg less and egg based versions. I made ground ginger and pumpkin puree at home. Also I made pumpkin icing/glaze to top the bread… This recipe is given by Swathi for baking partners challenge, thanks Swathi for this wonderful recipe, I thoroughly enjoyed baking this bread…
I know the regular loaf takes time(almost 1 hr) so here is the egg less mini loaf bread which not takes more than 20 minutes to bake and beginners can easily try this out…Will move on to the recipe in detail…
Homemade Ground Ginger/Powder
Grated Ginger – 1/4 Cup
Dark Brown Sugar – 1 Tbsp
Granulated/Regular Sugar – 1 Tbsp
Salt – A Pinch
Method
- Grate the ginger and toss it in dosa pan/wok for few minutes, just to get rid of moisture.
- You can use oven also to dry the grated gingers.
- Leave it in room temperature by spreading it over a paper towel overnight or till well dried.
- Next day powder it with sugars (Pic 1) and salt to very fine texture(Pic 2).
- Sieve it(Pic 3) before using in cakes and breads (Pic 4).
- Store the left overs in air tight container for future use.
Recipe Source :- Adapted from SIMPLY SCRATCH BLOG
Eggless Mini Loaf (serves 2 kids)
Ingredients
Unsalted Butter – 3 Tbsp (melted)
All Purpose flour/Maida – 1/2 Cup (Plus more for pan)
Non Fat Milk Powder – 1/4 Cup (Optional)
Non Fat Milk Powder – 1/4 Cup (Optional)
Baking powder – 1/2tsp
Homemade or Store bought Ground ginger/powder – 1/2tsp
Salt – 1/4tsp
Granulated Sugar – 1/4 Cup
Light brown sugar – 2 Tbsp
Homemade or Store bought Pumpkin Puree – 1/3 Cup
Method
- In a mini loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
- If using non stick pan/ramekin its optional to grease.
- In a medium bowl, whisk together flour, baking powder, milk powder, ginger, and salt.
- In a large bowl, whisk together sugars, pumpkin puree and melted butter.
- Next add in the flour mixture,and stir until just combined.
- Preheat oven to 375°F, pour batter into the prepared pan.
- Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 15 to 22 minutes.
- Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.
- If like to glaze then look for the recipe below.
Ingredients for the Pumpkin Glaze (Just half the quantity for mini loaf)
Vanilla Extract – 1/4tsp
Unsalted Butter – 2 Tbsp
Pumpkin Puree – 1-2 Tbsp
Powdered Sugar – 1/3 cup (plus more if needed)
Heavy Cream or thick milk – 1 Tbsp
A pinch of Kosher Salt
For the Glaze
- Heat a small skillet over medium/medium-high heat.
- Once the pan is hot, add in the two tablespoons of unsalted butter, the butter should instantly start to melt and turn golden.
- Once melted and a deep golden, turn off the heat/also microwave and add in the puree and vanilla, whisking constantly.
- Whisk in the powdered sugar.
- Keep whisking while adding the tablespoon of heavy cream and a pinch of kosher salt.
- Drizzle warm icing over cooled cake. Slice and serve.
Regular Pumpkin Loaf (Egg based version)
Ingredients
Unsalted Butter – 12 tablespoons {1 n 1/2 sticks} (melted)
All Purpose flour/Maida – 2 Cups (Plus more for pan)
Whole Wheat Flour – 1/2 Cup (Replace with APF/Maida)
Baking powder – 2 tsp
Homemade or Store bought Ground ginger/powder – 1 Tbsp or 2 tsp
Salt – 1 tsp
Granulated Sugar – 1/2 Cup
Light brown sugar – 1 Cup
Homemade or Store bought Pumpkin Puree – 1 n 1/2 Cups or 1 can (15 ounces)
Eggs – 3 Numbers ( large)
Method
- In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flourand discard), set aside.
- If using non stick pan its optional to grease.
- In a medium bowl, whisk together flour, baking powder, ginger, and salt.
- In a large bowl, whisk together sugars, pumpkin puree, melted butter, and eggs.
- Next add in the flour mixture,and stir until just combined.
- Preheat oven to 375°F.
- Pour batter into the prepared pan.
- Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
- Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.
- Just use the above procedure to make glaze and serve sliced.
Note:
- After 40-45 minutes of baking, cover the top with aluminum foil to prevent over burning.
Bread looks super moist 🙂 love the colour too
such a nice cilck n easy to do for beginners..well baked dear.
Such a beautifully baked bread
With pumpkin,we can play with dishes.It is one of the awesome veggie. Well clearly presented
so moist and yummy
Soft and delicious bread, looks very yummy.
Delicious pumpkin bread Sangeetha you made it very love the frosting.
Bread looks simply awesome, very moist and extremely tempting to grab a slice and have rite now.
Very soft and moist guilt free bread.
Very inviting, pumpkin glaze sounds wonderful!
Pumpkin mania… cookies and cake with pumpkin in 2 posts…superb…
it must be very flavorful da.. like the aroma of fresh baked pumpkin bread..
looks soft and moist, love the color….
delicious and it came out really well……. will be posting mine today 🙂
neatly done and explained well
Its delicious and its inviting. The flavors are so good, what more the aroma of ginger inside.