Description
This wholewheat pumpkin bread is moist and supple, thanks to fresh pumpkin puree, with a delightful crunch from grated coconut and almonds.
Ingredients
Units
Scale
- 1 cup wholewheat flour
- 1 tbsp all-purpose flour
- 1 cup fresh pumpkin puree
- 1/2 cup granulated sugar
- 2 tbsp fresh grated coconut
- 2 tbsp yogurt or curd
- 1 tbsp vegetable oil
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chopped almonds
- 1/4 cup Goji berries or raisins
Instructions
- Preheat your oven to 180°C (350°F). Grease a loaf pan and set aside.
- Peel and chop about 200 grams of pumpkin to make a cup of puree. Blend the pumpkin cubes with the yogurt until smooth.
- In a large bowl, mix together the wholewheat flour, all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, combine the pumpkin puree mixture, granulated sugar, grated coconut, and vegetable oil. Mix well until the sugar is dissolved.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the chopped almonds and Goji berries or raisins.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- For a lovely brown crust, increase the oven temperature to 215°C (419°F) for the last 5 minutes of baking.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a lovely brown crust, bake the bread at 215°C for the last 5 minutes. You can replace Goji berries with raisins if preferred. Omit grated coconut for a plain pumpkin bread. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12
- Sodium: 150
- Fat: 9
- Carbohydrates: 32
- Fiber: 3
- Protein: 4
- Cholesterol: 0