Skip to main content

Pumpkin Bread

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.

  1. all-purpose flour:1 2/3 cups  
  2. baking powder:1/2 tsp 
  3. baking soda:1 tsp 
  4. salt:1/2 tsp 
  5. ground cinnamon: 1/2 tsp
  6. ground ginger: 1/2 tsp
  7. ground cloves: 1/4 tsp
  8. unsalted butter:1/2 cup, room temperature
  9. granulated white sugar: 1 cup 
  10. pure vanilla extract: 1 tsp
  11. eggs: 2 large 
  12. canned pumpkin puree: 1 cup 
  13. 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


Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Lau Besara ( Bottle Gourd in Mustard Gravy)

Lau known as bottle gourd or opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. Lau Besara is preapared by cooking Bottle gourd in a paste of mustard. This item is relished with rice or Chapattis. This curry specially close to my heart, mom used to make this  for us a lot as we had a big garden and when you plant lauki it grows more than a family can eat. When I cooked this my house smelled like old days and I was real nostalgic and cannot wait to share this one with you all. Ingredients:
Louki (lau): 1 small peeled and cut into small piecesPotato: 1 medium cut into small piecesGreen Chillies: 2-3  chopped into piecesVadi: 5-6 (optional)Punch-phutana: 1 tsp Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)Turmeric powder: 1/4 tspoil: 2 tspSalt to tasteCoriander leaves for garnish
Procedure: In a kadhai take lo…