Pumpkin Bread

Pumpkin Bread

Pumpkin Bread

Let’s explore a milk alternative prepared from grains – rice milk and incorporate its benefits in our diet through the preparation of pumpkin bread.

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Ingredients

  • 2 & 1/2 cups all-purpose flour
  • 1 & 1/2 cup whole wheat flour
  • 3/4 cup light brown sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 tsp cinnamon powder dalchini
  • 2 cups pumpkin puree koluno raso
  • 3/4 cup vegetable oil
  • 1/3 cup cup orange juice
  • 1 cup rice milk
  • 1 tsp apple cider vinegar

Instructions

  1. Stir little rice milk and apple cider vinegar in a small bowl and let it settle for 1 to 2 minutes.
  2. In a medium mixing bowl, whisk all-purpose flour and wheat flour. Add sugar, baking soda, baking powder, salt and cinnamon powder.
  3. In a large bowl, add pumpkin puree, vegetable oil, orange juice and the remaining rice milk. Stir until it mixes properly.
  4. Add the ingredients of the small and medium bowl to the large bowl, about one cup at a time.
  5. Stir properly after adding each cup of these ingredients. Use a spatula to scrape the sides of the bowl and mix all contents together.
  6. Line two loaf pans with parchment paper. Preheat oven to 177°C and place a rack at the centre of the oven.
  7. Spoon the batter into the loaf pans and smoothen it with a spatula.
  8. Bake for half an hour at 177°C. Then, lower the temperature to 163°C and bake for another 30-40 minutes, or until a skewer inserted at the centre of the loaf comes out clean.
  9. Wait for the preparation to cool before serving this pumpkin bread.

Recipe Notes

Recipe by Jivanarpit Bhumika Pandya

Nutrition Facts
Servings Per Container 4
Calories 3775
Total Fat 161g
Total Carbohydrate 520g
Protein 61.5g

Topics

globalJain recipe

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Pumpkin Bread - Shrimad Rajchandra Mission Dharampur