Tuesday, March 24, 2009

Spiced Pumpkin Chocolate Bread

This is a simple quick bread made using pumpkin and chocolate and spiced with cardamom.I wanted to make something for BBD#16:Quickbreads and thought of making a desert bread and since I had pumpkin in the fridge,I thought I would go for it and found a simple yet delicious pumpkin quickbread recipe at SimplyRecipes.But I must add I experimented a lot with it and the end reslt though delicious is nothing to be compared with the original.

Ingredients:
Dry Mix:
White whole wheat flour:1.5 cups
Baking Soda: 1.5 tsp
Brown Sugar: 3/4cup (Can use white sugar as well)
Salt: 1/2 tsp
Powdered Ginger + Cinnamon + Cardamom: 1/2 tsp each(optional)

Wet Mix:
Pumpkin Puree: 1 cup
Water: 1/4 cup
Thick Curd: 1/2 cup (to replace 2 eggs )
Vegetable /Olive Oil: 1/2 cup
Cardamom: 2 tsp

Other items:
Chocolate chips/Chunks:I simply chopped chocolate into small pieces
Walnuts: handful: I did not use them

Preparation:
In a big bowl,mix the dry items together.In another small bowl,mix the wet items and keep aside.Chop the nuts and chocolate into small pieces.

The recipe used All Purpose flour which I substituted with white whole wheat flour which is a good replacer for APF in cookies and quickbreads.Another substitute is whole wheat pastry flour,but not whole wheat flour.Also the spices in the dry mix is optional.My main spice was cardamom which I added in the wet mix and powdered ginger and cinnamon I added just to enhance the flavour.You can use pumpkin pie spice instead of these spices (2 tsp pumpkin pie spice = 1 tsp cinnamon,1/2 tsp powdered ginger,1/4 tsp each nutmeg and allspice).

Also to make pumpin puree,roast or steam or boil the pumpkin pieces.I steamed them and then simply mashed the soft cubes.You can also puree in a blender.Also the original recipe had 2 eggs which I replaced with 1/2 cup thick curds(1 egg replaced with 1/4 cup of curd/buttermilk).Normally buttermilk (thinned curd) works fine.But the original recipe had used 1/4 cup water and so I decided to go for thick dahi /curd available.Incase you are using buttermilk,avoid/reduce the water.Curds/Yogurt can be used to substitute eggs in quickbreads especially.You can also use olive oil instead of vegetable .I also added additional half tsp of baking soda than specified.

Pour the wet mix into the dry mix bowl and stir just until combined.Stir in chocolate chunks and nuts.Pour into a well greased standard (9 x 5 x 3 inch) loaf pan and top with more chocolate chunks.Bake in a pre heated oven at 350F/180C for 50-60 minutes or until a toothpick /skewer /tester inserted at the centre comes out clean . Serve as a dessert or anytime bread.


The bread turned out yellow with a brown crust and moist, soft,delicious,similar to banana bread.The addition of cardamom adds Indian touch and chocolate makes it all the more better.I simply chopped chocolate into chunks and added it.The picture does not look that nice as it was taken in a hurry.I will not say this is a perfect recipe as I played a lot with ingredients ,but tastewise it was perfect.
  1. This quick bread is my entry to BBD#18:Quickbread by Mansi of Fun and Food,an event by Zorra and also HomeMade:Bread by Ben of Whatscooking
  2. Since wheat is a main ingredient ,a small loaf also goes to JFI:Wheat hosted by Roma,an event started by Indira of Mahanandi
  3. And Last but Not Least,a delicious loaf is off to Madhuram for the Egg Replacement Event(ERE):Buttermilk/Curd .Only after she announced buttermilk as a replacer,I was tempted to use curd/buttermilk in this recipe.A quick research revealed that curd/buttermilk works better as an egg replacer in quickbreads .Thus the experiment started and it was very easy also.

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