Do have some pumpkin butter in hand? Make this delicious quick bread loaf. Pumpkin spice and everything nice, pumpkin butter and everything better!
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Dessert, Snack
Cuisine: American
Servings: 1loaf
Author: Famidha Ashraf
INGREDIENTS
Dry Ingredients
½cupwhole wheat flour
6tablespoonsall-purpose flour
⅓cuperythritol(see notes)
½teaspoonbaking powder
¼teaspoonbaking soda
½teaspoonpumpkin spice mixsee notes
a pinch of salt
Wet Ingredients
1large egg
¼cupmelted ghee
¼cuppumpkin buttersee notes
¼cupwhisked full-fat yoghurt
½teaspoonvanilla essence
Garnish
pumpkin seedsor sesame seeds
INSTRUCTIONS
Prep pan
Place the wire rack in the middle (level 3)
Preheat the oven to 180°C
Lightly grease an 8x4 inch loaf pan or coat with nonstick spray and line the bottom with baking paper
Prepare the batter
Add all the dry ingredients to a large bowl and whisk to combine
½ cup whole wheat flour, 6 tablespoons all-purpose flour, ⅓ cup erythritol, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon pumpkin spice mix, a pinch of salt
In a smaller bowl, beat the egg until pale, then add the rest of the ingredients and whisk to combine
1 large egg, ¼ cup melted ghee, ¼ cup pumpkin butter, ¼ cup whisked full-fat yoghurt, ½ teaspoon vanilla essence
Fold the wet ingredients into the dry ingredients using a rubber spatula
Do NOT overmix. Fold in the same direction
Bake
Pour the batter into the lined loaf pan and smooth the surface
Sprinkle pumpkin seeds or sesame seeds
pumpkin seeds
Keep the pan on the middle rack of the preheated oven
Bake for 30 to 35 minutes or until it passes the toothpick test
Cool
Place the loaf pan on a rack for a few minutes and run a spatula around to release the bread.
Make sure you remove the bread from the tin sooner so it doesn't get wet from the steam buildup inside.
Let the bread cool completely on a wire rack
Serve
Slice and serve with chai or coffee
Store
Store at room temperature in an airtight box for 2 to 4 days or in the fridge for a week or in the freezer for a month or until it lasts.
Notes
you can replace erythritol with demerara sugar or brown sugar or cane sugar or regular white sugar