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You are here: Home / Cakes and Bakes / Breads, Buns and Donuts / Yeast Free Eggless Mini and Egg based regular Ginger Pumpkin Bread with Pumpkin Icing

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

October 16, 2013 By Sangeetha Priya 16 Comments

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.
  • 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:
  1. After 40-45 minutes of baking, cover the top with aluminum foil to prevent over burning.

 

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Filed Under: Breads, Buns and Donuts, Eggless Baking, Kids and Infant Corner, School Snack Recipes, Thanksgiving Holiday Bakes Tagged With: Baking n Biting, egg free mini loaf bread, Eggless Baking, glaze with pumpkin, ground ginger at home, how to make ginger powder, Kids n Infant Corner, milk powder in bread baking recipe, nitha, poosanikaai cake, pumpkin frosting over bread, pumpkin puree homemade, soft, step by step pictures, sweet bread, tender cake with pumpkin, yeast free pumpkin bread

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Reader Interactions

Comments

  1. Priya R

    October 25, 2013 at 12:59 pm

    Bread looks super moist 🙂 love the colour too

    Reply
  2. Maha Gadde

    October 24, 2013 at 1:08 pm

    such a nice cilck n easy to do for beginners..well baked dear.

    Reply
  3. Amrita Vishal

    October 20, 2013 at 12:07 pm

    Such a beautifully baked bread

    Reply
  4. Shobana Vijay

    October 19, 2013 at 10:46 am

    With pumpkin,we can play with dishes.It is one of the awesome veggie. Well clearly presented

    Reply
  5. Arthy Suman

    October 18, 2013 at 4:10 pm

    so moist and yummy

    Reply
  6. Sona S

    October 17, 2013 at 8:02 am

    Soft and delicious bread, looks very yummy.

    Reply
  7. Swathi iyer

    October 16, 2013 at 8:27 pm

    Delicious pumpkin bread Sangeetha you made it very love the frosting.

    Reply
  8. Priya Suresh

    October 16, 2013 at 7:58 pm

    Bread looks simply awesome, very moist and extremely tempting to grab a slice and have rite now.

    Reply
  9. Vidya Chandrahas

    October 16, 2013 at 4:00 pm

    Very soft and moist guilt free bread.

    Reply
  10. Nagashree

    October 16, 2013 at 3:52 pm

    Very inviting, pumpkin glaze sounds wonderful!

    Reply
  11. prethika skm

    October 16, 2013 at 3:38 pm

    Pumpkin mania… cookies and cake with pumpkin in 2 posts…superb…

    Reply
  12. Preeti Tamilarasan

    October 16, 2013 at 10:08 am

    it must be very flavorful da.. like the aroma of fresh baked pumpkin bread..

    Reply
  13. Priya Anandakumar

    October 16, 2013 at 9:21 am

    looks soft and moist, love the color….

    Reply
  14. Happys Cook

    October 16, 2013 at 7:55 am

    delicious and it came out really well……. will be posting mine today 🙂

    Reply
  15. Babitha costa

    October 16, 2013 at 5:02 am

    neatly done and explained well

    Reply
  16. Navaneetham Krishnan

    October 16, 2013 at 5:02 am

    Its delicious and its inviting. The flavors are so good, what more the aroma of ginger inside.

    Reply

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