Honey Walnut Pumpkin Bread

I’m back after a break. I have been busy for past few weeks. Reasons… are many. Your friends don’t need it, your enemies are not gonna believe it :). So, let’s keep the reasons aside. Good thing is I kept clicking all that I cooked and its all gonna be on the blog shortly!!

To make up for my absence from blog, I bring a little treat for you. Honey Walnut Pumpkin Bread, a bread which is moist inside and crunchy outside. This recipe was adapted from here. I had this really fresh farm grown pumpkin at home. Generally we make palya or sambhar with pumpkins. This time I wanted to try something new with pumpkin and this bread seemed to be just what I wanted. I have slightly changed the recipe to get this yummy tasting bread!

Ingredients

1/2   a large pumpkin or  1 and 1/4 cup of pumpkin puree
1/2 tsp dry ginger powder or 1 tbsp of grated ginger
1/3 cup Oil
1/3 cup Honey
1/3 cup Milk
1/4 cup Water (Substitute for Egg)
1 tsp vanilla extract
6 tbsp sugar
1 tsp cinnamon powder
1/4 tsp cloves powder
1/4 tsp nutmeg powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 and 1/2 cup Wheat flour
 

How to go about…

Preheat the oven to 180 degree Celsius.

Remove the skin and seeds of the pumpkin and chop them. Heat a heavy-bottomed pan. Add in the pumpkin pieces.
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Cook them closed. It took about 10 mins to cook for me.
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Once the pumpkins are cooked, let them cool. After they are cooled, grind them into smooth paste along with grated ginger(Add ginger only if you are not using the dry ginger powder).
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I got a heaped cup of pumpkin puree. You can ignore the above steps if you are using canned puree.
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In a large bowl, add in the wet ingredients, i.e oil, milk, honey, water, vanilla extract, pumpkin puree. To this add the sugar as well and mix well.
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To this add the spices, baking soda, baking powder, salt. Mix well.
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Add in the flour and stir.Add the walnuts and stir again.
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Grease a bread pan. Pour the batter in the pan.
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Bake the bread in the oven for about 50-60 mins till a toothpick inserted comes out clean.
Cool it on wire rack for 15 mins before removing it from the pan.
Slice it. And Enjoy!!

Half the bread vanished in seconds before I could get my hand on the camera. Here’s what remained for the pic!
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Basic Sponge Cake without eggs

I searched and searched for this recipe, here, there, everywhere and finally combined 3-4 blog posts to get me this recipe. I wanted a recipe which was eggless and did not use Milkmaid. This is a simple recipe. I have tried it time and again and turns out great every time.

Ingredients

1 cup or 200ml set curd ( I have used different brands like Amul, Nestle, Nilgiris, Nandini. All of them give the same result)

1/2 cup sugar ( I like my cake if its not too sweet, feel free to increase the quantity if you like it sweet)

1 and 1/4 tsp baking powder

1/2 tsp baking soda

1/2 cup oil

1 tsp vanilla essence

1 and 1/2 cup All purpose flour / Maida

Getting into action

Preheat the over at 180 degree Celsius. While the oven is doing its work, let’s do ours.

In a mixing bowl, pour the set curds. Whip it well to remove all the lumps. Once done, add sugar and whip is again.

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To this add the baking powder and baking soda. Set is aside for 5 mins.

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You will observe formation of bubbles.

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Now add the oil and vanilla essence. Mix it well. To this add and flour and mix it such that there are no lumps. Batter is ready. In a hurry I could not click pics of the batter, will upload it soon.

Grease a cake tin and pour the batter. Once your oven declares that its ready, push in the cake tin and bake it for 30 mins at 180 degree Celsius.

Please note – Each oven has its own baking time. 10 mins before the allocated time, check your cake if it is done.  You will know the cake is done when the knife/fork/skewer/toothprick  inserted, comes out clean. Even if there is time left, go ahead and take the cake out of the oven. Cool it on a rack.

Sit back and enjoy your slice of cake!!

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Banana Cake/Bread

The excitement of my first post has made way to this post 🙂

Cake/Bread means this recipe is give something sweeter than bread, less sweeter than cake. I can brave to call this wee-bit healthy as I’m using Wheat flour instead of Maida and it butter-free. So let’s begin…

Ingredients

1 cup Wheat flour

1/2 cup  sugar

1/2 tsp salt

1 tsp baking soda

4 tbsp oil

2 bananas (mashed)

4 tbsp milk

1 tbsp curds

1 tsp vanilla essence

Next what?!?!

Pre-heat the oven to 180 degree Celsius. While the oven is getting heated up, there is somethings you need to do. For a change we will not sieve the flour. We will prepare the cake with the little roughage.

First, take the banana and mash it. With hands or fork is your choice. I did it with hands.

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Then the wet ingredients namely – oil, milk, curds and vanilla essence. Mix them well. You will have to excuse me, the pic does not look great!

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Then add sugar, salt and baking soda. Mix it well again.

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To this add the wheat flour and mix.

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You know what I did… I added a few pieces of chopped cashews and a few raisins.You can also add chopped walnuts or almonds. Then I  greased the bread pan liberally with ghee. You can grease it with either oil or butter. The choice is completely yours 🙂 And this how my batter looked in the bread pan –

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By the time you finish all these work, your oven will go “keeeeenk” , letting you know that the oven is pre-heated. Now push the bread pan into the oven and bake it for 40-50 mins.

Please note – Each oven has its own baking time. 10 mins before the allocated time, check your cake if it is done.  You will know the cake is done when the knife/fork/skewer/toothprick  inserted, comes out clean. Even if there is time left, go ahead and take the cake out of the oven. Cool it on a rack.

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Yes… I know the raisins on the surface look a little burnt. But the taste was unadulterated. So here I will cut a piece of bread/cake for you….

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Have a warm piece… you will love it. It tastes good even when completely cooled. Enjoy!!  Try this… and let me know how it comes out.

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