Wholewheat Pumpkin Bread/Cake

Its Halloween time here... Its pumpkins (the first time that I see as big as these), candy corns, halloween costumes and everything spooky everywhere. I am loving this season cos its merriment and pumpkin pie spice everywhere. There are a whole bunch of recipes in my bookmarked folders with pumpkin in it and I am pinning pumpkin recipes whenever I stumble across one. The other day I had a jumbo pumpkin spice muffin from Starbucks and it was bliss. It was soft, moist and totally yummy. Oh I have to grab some pumpkin puree on my next grocery shopping to try and recreate that flavor.

Coming to this recipe, this was made when I was in India. Back in India, we get pumpkins all through the year and so I always have some pumpkin puree in my fridge. Making the puree is simple~ cut, roast, scoop and puree. There, you have pumpkin puree which will keep good for atleast 2 weeks. These muffins, they were soft, moist and slightly dense. The skin was a bit dry, I am not sure what went wrong, might be because I used whole wheat flour. But you could jazz them up easily by drizzling some chocolate sauce all over.

I have already put up a post on how to make pumpkin puree using your oven. I have included another "how to" make pumpkin puree but this time using pressure cooker. Hope it helps.

Adapted from Simply Vicky
Makes 1 mini-loaf + 2 medium sized muffins

~*What U Need*~
Pumpkin puree - 1/2 cup
All purpose flour - 1/2 cup
Whole Wheat flour - 1/2 cup
Flaxseed - 2 tbsp
Baking soda - 1/2 tsp
Baking powder - 1/4 tsp
Cinnamon powder - 1/2 tsp
Dried ginger - 1/4 tsp
Cloves, nutmeg powder - 1/4 tsp(I skipped)
Sugar - 1/2 cup
Eggs - 1
Canola oil - 1/4 cup
Water - 1/2 of 1/3 cup

How I Made it:
To make pumpkin puree, cut open the pumpkin and deseed. Cut into cubes and put it into the pressure cooker with 1/2 cup water.