Скачать или смотреть Sweet Pumpkin Bread | No oven | No egg | No Butter | Pumpkin Jaggery Cake at home | No Refined sugar

#nooven #noegg #nobutter #jaggerycake #egglesscake #cookingcheerup #pumpkinbread


Pumpkin is packed with variety of vitamins and minerals. It is also relatively low in calories, as it’s 94% water. So I thought to make a sweet bread out of it as I had lot of pumpkin in my kitchen because my friend got me a large fresh pumpkin from her village last week.

Ingredients

1. Pumpkin - 600 gm
2. Water - 1/2 C 120 ml
3. All purpose flour (maida)- 1C (120gm)
4. Baking powder - 1 tsp
5. Baking soda - 1/4 tsp
6. Curd - 1/2 C (100gm)
7. Pumpkin puree - 1/2 C (100gm)
8. Oil - 2 tbsp (30ml)
9. Dried Cranberries - 1 tbsp (20gm)
10. Raisins- 1 tbsp (20 gm)
11. Dessicated coconut - 2 Tbsp (15gm)
12. Chopped walnuts - to sprinkle on top (optional)
13. Jaggery powder - 1/2 C (110gm)
14. Cinnamon powder - 1/2 tsp

Method

For Pumpkin Purée - take chopped pumpkin in a pan and add water. Cook it for 15 minutes till it becomes soft and make it a paste in a blender. Pumpkin purée is ready.

1. Add curd, pumpkin puree, oil and jaggery powder in a bowl.
2. Mix it until jaggery dissolves.
3. Sift maida, baking powder, baking soda over the top of wet mixture and add dessicated coconut. Keep it aside.
5. Coat cranberries and raisins with flour to avoid sinking at the bottom.
6. Add this into the wet and dry mix above. Mix it thoroughly.
7. Pour the batter into greased and lined loaf tin of 6×2 inches.
8. Sprinkle walnuts on the top of the batter.
9. Bake it in large vessel with stand for about 50-55 minutes at low flame or bake in the oven at 180 degrees for 40-45 until skewer inserted in the centre comes out clean.
10. Slice the cake when it is completely cool.

Note *
1. You can store remaining pumpkin puree in the fridge upto 2-3 days or in a deep freezer for 1-2 months.
2. You can use it as a substitute of an egg in pancakes, cakes etc. It will give good results.

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Happy Cooking !