Indian Vegetarian Recipes

pumpkin bread | moist pumpkin bread | vegan pumpkin bread

https://www.vegrecipesofindia.com/pumpkin-bread/

pumpkin bread recipe with step by step photos. there are two quick breads i often make – banana bread and pumpkin bread. like my banana bread recipe, my pumpkin bread is also a moist and healthy bread. a super simple one-bowl recipe that has your regular pantry staples.

the bread has a lovely moist texture with a soft crumb. i have been making this pumpkin bread for some years now after adapting it from my banana bread recipe which was posted 7 years back.

moist pumpkin bread

whole wheat flour (wholemeal flour): i prefer to usually bake quick bread and cakes with whole wheat flour and by now i am very good at whole wheat baking. so in this recipe, too whole wheat flour is a healthy addition which gives a nice nutty flavor to the bread. note that the texture is a bit slightly heavier due to whole wheat flour. you can even use all-purpose flour wholly or have a 1:1 proportion of whole wheat and all-purpose flours.
pumpkin puree – when i make pumpkin bread or muffins, i always tend to make pumpkin puree at home. i steam the pumpkins in a pan or instant pot. then puree it in a blender. in the stepwise recipe and recipe card below, i have mentioned the method of making pumpkin puree. you can even sauté or roast pumpkin and make the puree. canned puree can also be subbed.
oil – the amount of oil added is less. in this recipe one loaf of pumpkin bread contains ¼ cup oil.
sugar – while baking or for any recipe, i use unrefined cane sugar. so this pumpkin bread does not have refined white sugar. you can even substitute molasses, jaggery, dates syrup, palm sugar, coconut sugar, maple syrup. i would not suggest adding honey due to it getting toxic when heated. the pumpkin bread is not overly sweet but just sweet. so if you prefer you can increase the amount of sugar to 1 cup.
nuts and dry fruits: we always like the addition of some chopped nuts in quick breads. so here i have added some chopped walnuts, which gives a good textural contrast to the moist and soft crumb of the bread. cashews, almonds, raisins, pecans or any of your favorite nuts or dry fruits can be added. you can even add chocolate chips.

so to sum up, this pumpkin bread is

moist
healthy
made with whole wheat flour
easy one-bowl recipe
vegan
easily adaptable and a forgiving recipe

serving & storing pumpkin bread

serving: serve pumpkin bread as a sweet bread with breakfast or evening tea or coffee. slices of pumpkin bread can also be served as a sweet snack.

storing: you can store this pumpkin bread for about a month in the fridge and for 2 to 3 months in the freezer. since no dairy producuts are used, this pumpkin bread has a longer shelf life. the recipe makes for 1 loaf of pumpkin bread.

how to make pumpkin bread

preparation

1. first grease a loaf pan (8 x 4 x 2.5 inches) or round cake pan (8 x 2 inches). line the loaf pan with parchment paper.

2. measure the pumpkin purée and keep aside. keep the other ingredients also ready. you will need 1 cup pumpkin purée. to make 1 cup puree steam or simmer 1 cup chopped pumpkin with some water, till they are completely softened. strain and then blend the pumpkin to a smooth and thick puree adding very little water (or the stock in which pumpkin was cooked) if required.

for instant pot, steam peeled and chopped pumpkin in a steamer pan. add 1 to 1.25 cups water in the steel insert. place a trivet and then place the steamer pan on the trivet or stand. pressure cook on high for 5 to 6 minutes. do the quick pressure release.

making the wet mixture

3. in a mixing bowl, add the pumpkin puree. then add ½ cup sugar + 3 tablespoons (155 grams unrefined cane sugar). note that you can use brown sugar, jaggery, molasses or granulated white sugar. all work well in this recipe.

4. add the following spices – ½ teaspoon ground cinnamon powder, ½ teaspoon ground ginger powder, ⅛ teaspoon ground nutmeg powder (about 2 to 3 pinches) and a pinch of salt. you can even add 1 teaspoon pumpkin spice mix instead of adding these individual ground spices. you can increase the quantity of ground spices if you prefer.

5. add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence. If not using vanilla then increase the cinnamon powder to 1 teaspoon.

6. pour ¼ cup oil. use any neutral-flavoured oil. i have used sunflower oil. you can use melted unsalted butter instead of oil. if using salted butter skip adding salt.

7. add 1 tablespoon apple cider vinegar or lemon juice.

8. begin to mix all the ingredients with a wired whisk.

9. mix very well till the sugar has dissolved. meanwhile, preheat oven at 180 degrees celsius or 350 degrees fahrenheit for 15 minutes.

10. now add ¼ cup water or any nut milk (cashew, almond or coconut). if using canned pumpkin purée or a thick pumpkin purée, add a total of ⅓ to ½ cup water.

11. mix again very well.

sifting dry ingredients

12. take 1.5 cups whole wheat flour (180 grams), 1 teaspoon baking powder and ½ teaspoon baking soda in a sieve.

13. sift the dry ingredients directly on to the mixed wet ingredients. you can even sift separately and later add the dry ingredients to the wet ingredients.

14. add ¼ cup chopped nuts. i have used walnuts. you can add almonds, cashews, raisins, pecans or even chocolate chips.

making pumpkin bread batter

15. with a spatula gently fold the dry ingredients in the wet ingredients. do not overdo the folding.

16. the batter should look light and have volume. if the batter looks very thick then add about ¼ cup water and gently incorporate it in the batter. use light pressure from your hands while folding.

17. with the spatula, place the batter in the prepared loaf pan. shake and tap the pan on the kitchen counter top a couple of times to even the batter. level the surface of the batter with a spatula.

baking pumpkin bread

18. place loaf pan in the preheated oven. bake for 60 minutes to 75 minutes. Keep on the second last rack and use both the heating elements. check after 50 or 55 minutes with a bamboo skewer. if the skewer does not come out clean, then bake for some more minutes.

19. after 60 minutes to 75 minutes, when the top looks golden, check with bamboo skewer and it should be clean. keep the loaf pan on a wired rack. since tempearutes vary in various ovens, it may take less or more time for baking.

20. let the bread cool completely at room temperature. then gently remove it from the loaf pan. remove the bottom parchment paper.

21. slice and serve. you can frost the bread if you want. refrigerate the remaining bread by placing in an airtight box. i did not even allow the pumpkin bread to cool completely and it was still hot when i took the final photos. so the slices were very moist. but i strongly suggest you to let the bread cool completely at room temperature before serving. if the bread is hot, it can even break while slicing or fall apart.

pumpkin bread

Servings (change the number to scale):12
pumpkin bread slices

easy one-bowl pumpkin bread recipe made from whole wheat flour. the recipe yields a moist pumpkin bread which is a vegan and a healthy pumpkin bread.

(1 CUP = 250 ML)

dry ingredients

1.5 cups whole wheat flour – 180 grams
1 teaspoon baking powder
½ teaspoon baking soda

wet mixture

1 cup pumpkin puree – both homemade or canned pumpkin puree can be used
½ cup sugar + 3 tablespoons – 155 grams cup unrefined cane sugar. can replace with white sugar, brown sugar or jaggery
½ teaspoon ground cinnamon powder
½ teaspoon ground ginger powder
⅛ teaspoon ground nutmeg powder or 2 to 3 pinches
1 pinch salt
1 teaspoon vanilla extract or 1 teaspoon vanilla essence
1 tablespoon apple cider vinegar or lemon juice or white vinegar
¼ cup oil – sunflower oil or any neutral flavored oil
¼ cup water or any nut milk (cashew, almond or coconut)

optional ingredient

¼ cup chopped nuts – walnuts, almonds, cashews etc

preparation

first grease a loaf pan (8 x 4 x 2.5 inches) or round cake pan (8 x 2 inches). line the loaf pan with parchment paper.
measure and keep the ingredients ready.

making wet mixture

in a mixing bowl, add the pumpkin puree, sugar, ground cinnamon powder, ground ginger powder, nutmeg powder and a pinch of salt. you can even add 1 teaspoon pumpkin spice mix instead of adding these individual ground spices.
add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence. If not using vanilla then increase the cinnamon powder to 1 teaspoon.
pour ¼ cup oil. use any neutral-flavoured oil. i have used sunflower oil. can use melted unsalted butter instead of oil. if using salted butter skip adding salt.
then add 1 tablespoon apple cider vinegar or lemon juice.
begin to mix all the ingredients with a wired whisk.
mix very well till the sugar has dissolved. meanwhile, preheat oven at 180 degrees celsius or 350 degrees fahrenheit for 15 minutes.
now add ¼ cup water or any nut milk (cashew, almond or coconut) to the wet mixture. if using canned pumpkin purée or a thick pumpkin purée, add a total of ⅓ to ½ cup water.
stir vigorously till everything looks mixed well.

sifting dry ingredients

take whole wheat flour, baking powder baking soda in a sieve.
sift the dry ingredients directly on the mixed wet ingredients. you can even sift separately and add the dry ingredients to the wet ingredients.
add ¼ cup chopped walnuts or any chopped nuts – almonds, cashews, pecans or even chocolate chips.

making pumpkin bread batter

with a spatula gently fold the dry ingredients in the wet ingredients. do not overdo the folding.
the batter should look light and have volume. if the batter looks very thick then add some water and gently incorporate it in the batter. use light pressure from your hands while folding. if the batter looks very thick then add ¼ cup more water.
with the spatula, place the batter in the prepared loaf pan. shake and tap the pan so that the batter spreads evenly in it. smoothen the surface with a spatula.

baking moist pumpkin bread

place loaf pan in the preheated oven. bake for 60 minutes to 75 minutes. keep on the second last rack and use both the heating elements. check after 50 or 55 minutes with a bamboo skewer. if the bamboo skewer does not come out clean, then bake for some more minutes.
after 60 minutes to 75 minutes, when the top looks golden, check with a bamboo skewer and it should be clean. keep the loaf pan on a wired rack.
let the bread become cool completely at room temperature. then gently remove it from the loaf pan. remove the bottom parchment paper. slice and serve. you can frost the bread if you prefer.

making pumpkin puree: to make 1 cup puree steam or simmer 1 cup chopped pumpkin with some water, till they are completely softened. strain and then blend the pumpkin to a smooth and thick puree adding very little water (or the stock in which pumpkin was cooked) if required.for instant pot, steam peeled and chopped pumpkin in a steamer pan. add 1 to 1.25 cups water in the steel insert. place a trivet and then place the steamer pan on the trivet or stand. pressure cook on high for 5 to 6 minutes. do the quick pressure release.

tips & suggestions:

if batter looks very thick then add ¼ cup more water. if using storebought pumpkin purée or a thick pumpkin purée , add a total of ⅓ to ½ cup water.
you can increase amount of ground spices.
can use all purpose flour.
fold gently using light pressure from hands. do not over do. the quick bread batter should look light and have volume. if it looks very thick then add water and gently incorporate it in the batter.
you can add nuts and dry fruits of your choice. you can even add raisins or chocolate chips.
use neutral flavored oil. you can use melted unsalted butter instead of oil. if using salted butter skip adding salt.
for a more sweet taste, you can increase sugar to 1 cup.
since no two oven has same temperatures, it may take less or more time to bake.
for a slightly more sweet tasting pumpkin bread, you can add 1 cup sugar.

Indian Vegetarian Recipes

Paneer Tikka Masala

paneer curry served in a white bowl garnished with cilantro with naan in the background

Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.

About This Recipe

You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.

Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.

They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.

There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.

This Paneer Tikka Masala

is super creamy, smooth.
goes well with naan, paratha.
makes a comforting meal.
leftovers are great as well!

Ingredients

There are 2 parts to this recipe- the paneer tikka and the curry.

Paneer Tikka

Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.

Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.

Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.

The Masala/Curry

Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.

Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.

Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!

Step by Step Instructions

1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:

1 & 1/2 teaspoon ginger-garlic paste
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon Kashmiri red chili powder
1/4 teaspoon red chili powder
1/4 teaspoon salt
juice of 1/2 lime

2- Using a spatula or whisk, mix until all the ingredients are well combined.

3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).

4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

step by step picture collage of making paneer tikka masala

5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.

6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.

7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.

8- Then add 3 large tomatoes (chopped) along with the following:

1& 1/2 teaspoon curry powder
1/2 teaspoon Kashmiri red chili powder
3/4 teaspoon salt, or to taste
1 tablespoon sugar

9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.

10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.

11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.

14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.

15- Add the roasted paneer, onions and peppers into the curry.

16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

Serving Suggestions

You can serve paneer tikka masala with the following:

Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
Roti: you can never go wrong with the classic Indian everyday bread.
Tandoori roti: another great bread to serve the curry with.

bowl of paneer tikka masala garnished with cilantro and spoons of spices placed on the side

Vegan Variation

For a vegan version of this recipe you can do the following substitutions:

use extra-firm tofu in place of paneer.
marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
replace butter with vegan butter.
replace heavy cream with coconut milk.

Tips & Notes

I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.

Frequently Asked Questions

Is Paneer Tikka same as Paneer Tikka Masala?

No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.

What can I substitute the curry powder with?

Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.

Is Paneer Tikka Masala same as Paneer Makhani?

They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.

This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.

If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

Paneer Tikka Masala

Paneer Tikka Masala is a popular Indian curry where spiced and grilled paneer tikka is added to a creamy curry. It is best enjoyed with warm naan!

Course Entree

Cuisine Indian

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings

Calories 367kcal

Author Manali

Ingredients

Paneer Tikka

1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
1 & 1/2 teaspoon ginger-garlic paste
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon Kashmiri red chili powder for color
1/4 teaspoon red chili powder or to taste
1/2 lime juice of
225 grams paneer cut into cubes
1 medium red onion quartered and separated into petals
1 medium green pepper cut into 1-inch cubes

Curry

1 tablespoon oil I used avocado oil, use oil of choice
2 tablespoons butter divided, unsalted or salted either works
1/2 teaspoon cumin seeds
1 inch cinnamon stick
1 large white onion roughly chopped, around 150 grams
3-4 large garlic cloves chopped
1 inch ginger chopped
3 large tomatoes roughly chopped, around 400 grams
1 & 1/2 teaspoon curry powder
3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
3/4 teaspoon salt or to taste
1 tablespoon sugar I used granulated white sugar
1 cup water or more as needed
2-3 tablespoons heavy cream 30-45 ml
1 tablespoon chopped cilantro

Instructions

We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.

Using a spatula or whisk, mix until all the ingredients are well combined.
Now add cubed paneer, onion (quartered and separated into petals) and green pepper

Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.
Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).
Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

Video

Notes

I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.