Recipes
Pumpkin Bread with mixed nuts and dried fruits
June - 6 - 2018
12 pieces
Preparation: 30 Minutes
Cooking: 30-45 Minutes
This sweet bread is perfect for the fall season. Pumpkin adds to the sweet richness of this bread. And to make this bread extra flavorsome and wholesome, I’ve added some dried fruits, nuts and spices. Of course, you can use whichever combinations you like.
I used almonds, walnuts, cashew nuts, and pistachios. And I’ve used dates, dried apricots, sultanas and raisins roughly chopped. And for spices, I used cinnamon, caraway seeds, and cloves all grounded.
This bread is very moist. You can have it for breakfast, brunch or afternoon tea. It is just perfect.
12 pieces
Preparation: 30 Minutes
Cooking: 30-45 Minutes
Ingredients
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medium sized pumpkin to get 1 cup of cooked pumpkin
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1 3/4 cups A/P flour
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1 cup sugar
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1/2 cup vegetable oil
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1/3 cup milk
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2 eggs
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1 cup mixed nuts roughly chopped
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1/2 cup mixed dried fruits roughly chopped
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1 tsp cinnamon powder
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1/2 tsp caraway seeds grounded
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1/8 tsp cloves grounded
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1 tsp salt
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1 1/2 tsp baking powder
For garnish “optional”
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1 cup icing sugar
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3 tbsp milk or as needed
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pepita seeds.
Method
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Cut the pumpkin in half, remove the seeds and place on a baking tray lined with a baking sheet.
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Cook pumpkin in a preheated oven at 180 C for 45 – 60 mins or until it is cooked.
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Let pumpkin cool before removing the flesh. For this recipe, we will need 1 cup of the cooked pumpkin. The rest can be used in other recipes or put in the freezer for later.
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In a bowl, whisk the two eggs and the sugar together.
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Start adding the oil gradually as you continue to whisk the eggs and sugar mixture.
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Then add the milk as you continue whisking.
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Add the spices and mix everything together.
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Add the pumpkin puree and mix everything with a spatula
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Now add the flour, baking powder, and salt and mix together
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Then add the chopped nuts and dried fruits and mix together until just combined.
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Place the mixture in a greased baking tin.
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Bake the bread in a preheated oven at 180 C for 3-45 mins or until it is done.
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Remove from the oven and let it cool before icing it.
Now for the icing
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Add milk to the icing sugar and mix well until you get the right consistency
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Pour the icing on top of the bread and garnish with pepita seeds and orange zest.
Tips:
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We only need 1 cup of the pumpkin. The rest can be kept in the freezer for future recipes.
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You can use canned cooked pumpkin. But the fresh option is a better option.
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You can use whichever nuts, dried fruits or spices you like.
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Leave the bread to cool before icing it.
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Add the milk gradually to the icing sugar to get the right consistency.
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You can garnish the bread as you wish.
Taboon Bakery
Taboon Bakery is the platform to showcase Rusaila Bazlamit’s passion for baking. Rusaila’s baking is influenced by her mixed heritage from the... more
