Whole Wheat Choco-chip Pumpkin Bread

February 25, 2012
13 Comments
Baking
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

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