Its October and here comes the season of dressed up children screaming in the haunted houses, pumpkin patches, jack-o-lanterns and witches flying on doors and windows. The shopping malls flooded with halloween costumes and new fall collections. Holidays knocking on the doors.
One thing that you get in abundance during this time is Pumpkins, so why not use it to the fullest.
There are many Oriya recipe that use pumpkin like santula, dalma, kahakaru bhaja and more.
But I decided to start with a sweet recipe the pumpkin bread.
- all-purpose flour:1 2/3 cups
- baking powder:1/2 tsp
- baking soda:1 tsp
- salt:1/2 tsp
- ground cinnamon: 1/2 tsp
- ground ginger: 1/2 tsp
- ground cloves: 1/4 tsp
- unsalted butter:1/2 cup, room temperature
- granulated white sugar: 1 cup
- pure vanilla extract: 1 tsp
- eggs: 2 large
- canned pumpkin puree: 1 cup
- orange juice: 1/4 cup
In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
In the bowl beat the butter and sugar until light and fluffy (2-3 minutes).
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract, pumpkin puree, and orange juice.
Add the flour mixture and mix just until incorporated.
Heat the oven to 350 degrees.
Butter, or spray with a non stick vegetable spray, on a pan.
Pour the batter into the prepared pan and bake the bread for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove from oven and place on a wire rack to cool for about 10 minutes before removing bread from pan.
Serve it with tea or coffee and its really amazing.
You can use fresh pumpkin puree instead of canned puree.
I hope you find this helpful and get to use your pumpkins this season.
Till then happy blogging