Whole Wheat Choco-chip Pumpkin Bread

For the Day 3, of Blogging Marathon, I tried the Bookmarked recipe WholeWheat Choco-chip Pumpkin Bread from Kalyani's. It on my bake-list for a long time. This is the first time i m trying a bake using Pumpkin puree and i m sure to make it quite often. my kiddo loved this bread. He finished the nuts on top first and then gobbled the bread later!!!! 

Sending this to Kids Delight - Eggless bakes, hosted by Priya, Event by Srivalli

Ingredients

1 Cup Wholewheat flour

a handful of Choco-chip

1 tbsp of All Purpose flour

1 Cup Fresh Pumpkin Puree

1/2 Cup Brown Sugar

1 tbsp freshly grated Coconut

3 tbsp Yoghurt

2 tbsp Canola Oil

1/2 tsp Baking Powder

1/4 ts[ Baking Soda

a Pinch of Salt

1/2 tsp Cinnamon powder

1/4 Cup Almonds & Walnuts mixed

Method

To make Pumpkin Puree

• Peel the Pumpkin and remove all the seeds.
• Cube them and Take them in a Pan and Cook it in a low flame with 1/4 Cup Water for 10-15 minutes.
• Take it off the flame and keep it covered for 10 minutes.
• Drain well and Puree the cubes in a blender.

 

To make the bread

• Preheat the Oven to 190C and Line a Loaf tin with parchment paper.Sift all dry ingredients thrice.
• Powder the sugar in a mixie and add to the oil. Cream it well. 
• In Same Blender in which you pureed  Pumpkin, add yoghurt and blend again till its creamy and add to the sugar-oil mixture. Mix well.  
• Pour the sieved flour mixture to the wet ingredients and give it a nice stir. Do not overbeat. Now add the grated coconut, add nuts and half of the Choco Chips
• Pour the batter to the prepared tin and sprinkle the rest of the choco-chips and nuts on top.
• Bake for 30-45 minutes till its done and a tooth pick comes out clean. 
• Cool on a wire rack for 10 - 15 mins. Cut and serve 

Note

Baking time differs from Oven to Oven, So bake accordingly

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13