Happy's Cook

Thursday, October 17, 2013

Ginger Pumpkin Bread - Baking Partner's Challenge| Halloween Special

This was my first post for Baking Partner's Challenge and I am happy to be a part of this wonderful baker's group. Thanks to Swathi for selecting such an easy and lovely recipe with the Star ingredient Pumpkin. As October is Halloween month and also the start of fall she has given us this Ginger Pumpkin bread as one of our challenges. I really enjoyed baking this flavorful loaf, the whole house was filled with a wonderful aroma while baking was in process. Let's move on to the recipe.

All purpose flour - 1 1/4 Cups
Yellow Pumpkin puree - 1 Cup
Egg (Large) - 1
Granulated sugar - 1/2 Cup
Brown Sugar - 1/2 Cup
Unsalted butter (melted) - 6 tbsp
Ground ginger - 1 tsp
Baking powder - 1 tsp 
Raisins - 2 tbsp (Optional) 
Salt - 1/2 tsp
1. Peel the skin and remove the seeds of the pumpkin. Cube the pumpkin and pressure cook for 3 to 4 whistles or until mushy with 1/2 cup water. Allow it to cool and then transfer it to a blender and puree it.
2. Whisk together the flour, baking powder, ginger and salt.
3. In a large bowl, whisk the egg until fluffy. To this add both the sugars and mix well until dissolved. Along with this add the melted butter and pumpkin puree, whisk it well. (I forgot to add the pumpkin puree at this stage, hence added while folding the flour)
4. To this mixture, fold in the flour in parts and combine it evenly. Now if using raisins, mix it with a teaspoon of flour and then gently fold into the batter.
5. Meanwhile grease a pan with butter/oil. Then dust it with flour and pour the batter into the greased pan. Tap it gently on the surface to spread the batter evenly. Preheat the oven @ 200 degree Celsius for 10 mins. Then bake it in the preheated oven for about 40 mins or until a toothpick inserted inside comes out clean.
6. Cool the loaf completely before inverting. Invert and slice it into pieces with a sharp knife.
 Enjoy the ginger flavored yummy pumpkin bread.
Points to remember:
  • Along with raisins, you can add any nuts (walnuts, almonds, cashews) of your choice.
  • Instead of preparing the pumpkin puree, you can even use the canned pumpkin puree if available.

Warm Regards,
Happy's Cook - Divya


  1. Looking very yummy and inviting.

    On-going event: What's with my cuppa?

  2. have never found this version in any indian Bakery..well done Divya

  3. lovely recipe, new combination of ginger and pumpkin and with step by step photos too :)

  4. Delicious bread dear.Looks yum

  5. Delicious ginger pumpkin bread Divya, Glad you joined this time.

  6. very very flavorful and delicious bread there :) perfectly baked !!


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