Yeast Free Eggless Mini and Egg based regular Ginger Pumpkin Bread with Pumpkin Icing

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)

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.