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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

  1.  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.
  2. 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.
  3. oil – the amount of oil added is less. in this recipe one loaf of pumpkin bread contains ¼ cup oil.
  4. 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.
  5. 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
  • 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.
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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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