Lite Bite > Wholewheat Pumpkin Bread - Healthy Bake with Coconut & Almond Crunch

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Wholewheat Pumpkin Bread – Healthy Bake with Coconut & Almond Crunch

25 November 2011 31 Comments

“Pumpkin..what..don’t tell me it has pumpkin in it?” I baked this wholewheat pumpkin coconut bread for the 14th wedding anniversary of my friend and did not reveal the ingredients till the last piece was left. It was a delightful surprise for my anti-pumpkin friend, who never cooked this humble veggie in her kitchen and believes that a pumpkin is no good than scaring crows and keeping the evil at bay

In most of pumpkin bakes the veggie is first cooked or baked to get pumpkin puree and then added to the batter but I avoided that step…lazy…Hmm..sort of. Moist and supple bread to the core is what fresh pumpkin puree does to this bake, while freshly grated coconut & almonds give that extra crunchy texture to it. Goji berries..well, sorry for overloading you all with my Goji fetish in all my bakes & desserts, but believe me it is good for you and taste great. Avoid it if you can’t get it or dislike the taste (which am sure is the least possible option).

This is my first bake with coconut as I am not much a coconut fan and restrict its use to making chutney. I added coconut which is a favorite ingredient to my friend just to disguise the taste of pumpkin in the bread, and did succeed in making her enjoy the pumpkin in the bread. Must admit that this wholewheat pumpkin bead is extremely moist and soft, never got this result from other veggie bakes (carrot, zucchini).

Ingredients to go in..

Ingredients;

1 cup wholewheat flour
1 tbsp. All purpose flour
1 cup fresh pumpkin puree
1/2 cup granulated sugar
2 tbsp. fresh grated coconut
2 tbsp. yogurt/curd
1 tbsp. any vegetable oil
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tbsp. goji berries
1/ 2 tsp. cinnamon powder
Salt a pinch

ready to bake..

Method; Wash and soak Goji berries in little milk for 10 minutes if using. Peel and chop about 200 gms of pumpkin to make a cup of puree. Grate a small piece of coconut.

Blend the pumpkin cubes with the yogurt into fine paste.

Add sugar, grated coconut and oil in the pumpkin puree. Mix it well till the sugar is dissolved.

Sift wholewheat flour, APF, baking powder, baking soda, cinnamon powder and salt twice. Drain the milk from the Goji berries and slightly crush the almonds.

Awwe..hot from the oven..

Preheat oven to 190° C for 10 minutes and grease a rectangular baking tray with oil.

Take a large vessel and add the sifted flour, Goji berries, a little of crushed almonds and mix all the ingredients well. Pour the pumpkin puree mix into the dry ingredients and fold it lightly to just about all the ingredients.

Gorgeous..couldn't stop taking pictures

Pour the batter into the greased baking tray sprinkle the remaining almonds and bake the bread at 190°C for 30-35 minutes or till done. Insert a knife and check if it comes out clean.

My Goji berry fetish..

Take out from the oven and let it cool completely for 20 minutes before slicing the bread. Make thin slices and serve it with chocolate sauce or just plain.

So moist and supple..

Look at the beautiful colour and the lovely coconut flakes!

Sitting pretty..

And..no you will not get the veggie smell in the bread.

Look there is a hole in my bread

Someone plucked the roasted almond from the slice…breaking the rules of not touching the bake before taking pictures…Grrr..

Time to indulge..

Fruit of all the good work done…enjoying my slice with Nutella sauce.

Up and close..Umm..

The best part of this wholewheat pumpkin bread is the crunchy roasted almonds on the crust and lightly sour taste of Goji berries in between every bite!

Notes;

I baked the bread at 215°C for the last 5 minutes to get this lovely brown crust on top.
Avoid Goji berries and replace it with raisins if you wish.
Omit grated coconut and make plain pumpkin bread if you can;t get the coconut.
Stays good for upto 3 days.
Color of the bread depends upon the pumpkin you use for the bake, mine had lovely orange hue.

....

31 Comments »

Michael said:

I could smell the nice aroma already. I think a drizzle of honey or maple syrup would work nice with this too.
Michael recently posted..Mexican Taco with Beef (or Chicken)

# 25 November 2011 at 3:53 pm

Raji said:

Wonderful bake Sanjeeta…bread looks so moist and I am a pumpkin lover so more good for me.
Raji recently posted..Cornmeal Dumplings Stir Fry/ Cornmeal Kozhukattai

# 25 November 2011 at 4:03 pm

chinmayie @love food eat said:

I like the idea of using fresh pumpkin puree in the bread I usually have very little patience to cook/bake the pumpkin! Bread looks moist and yummy…

# 25 November 2011 at 4:08 pm

shanthi said:

Wow Its is soooo moist ad has come out so very perfect. well explained.
shanthi recently posted..PEAS MASALA

# 25 November 2011 at 4:15 pm

Priya said:

Wow incredible bread, slices looks super moist and droolworthy..
Priya recently posted..Grated Cauliflower & Potato Masala Sandwich

# 25 November 2011 at 4:22 pm

prathibha said:

very delicious bread…nice n yumm
prathibha recently posted..Stuffed Capsicum with Lentil filling(Kandunta in a Capsicum)..FF-TT # 3

# 25 November 2011 at 4:31 pm

sayantani said:

that looks so soft. love your healthy ideas and twists.have never tasted anything sweet with pumpkin but now gonna have to try this….
sayantani recently posted..Fulkopi Alu’r Dalna to enjoy the simple pleasures of life.

# 25 November 2011 at 6:28 pm

aipi said:

Love baking with pumpkin n this one with coconut n almonds is surely a must try

aipi recently posted..Parval/Patal Dopyaza

# 25 November 2011 at 9:34 pm

Kalyani said:

oooh ! this is one awesome bread.. never baked anything with pumpkin, but this looks too good to pass on… !! bookmarked

# 26 November 2011 at 8:51 am

Kalyani said:

oooh ! this is one awesome bread.. never baked anything with pumpkin, but this looks too good to pass on… !! bookmarked

# 26 November 2011 at 8:51 am

rebecca said:

looks amazing as always your recipes rock
rebecca recently posted..Food Bloggers Unplugged

# 26 November 2011 at 9:06 am

Tina said:

looks delicious…

# 26 November 2011 at 11:52 am

Spandana said:

Looks delicious.. and very healthy too… Pumpkin, coconut and almonds… what more can I ask for
Spandana recently posted..Murg Kofta Biryani/Flavoured Rice with Meatballs

# 26 November 2011 at 2:33 pm

Helene Dsouza I Masala Herb said:

Hello who do we have hear!? sexy wholewheat pumpkin bread fully revealed.

You did the right thing by converting your friend unknowingly from a pumpkin hater to a pumpkin lover.

# 26 November 2011 at 3:56 pm

Joanne said:

I love pumpkin bread and I love even MORE that this is whole wheat and super good for me!
Joanne recently posted..Recipe: Butternut Squash and Potato Pie with Tomato, Mint and Manchego

# 26 November 2011 at 6:29 pm

Angie@Angiesrecipes said:

I would never get tired of pumpkins! The loaf looks gorgeous.
Angie@Angiesrecipes recently posted..Cinnamon Spelt Ring aka Estonian Bread Kringel

# 26 November 2011 at 6:30 pm

Baker Street said:

Delicious! I love baking with fresh pumpkin puree! Pumpkin, coconut and goji berries are an excellent combination.
Baker Street recently posted..Whole Wheat Pumpkin Spice Bread

# 27 November 2011 at 9:37 am

Raks said:

Sounds very nice,awesome recipe!
Raks recently posted..CARAMEL BREAD PUDDING (EGGLESS) | PUDDING RECIPES

# 28 November 2011 at 6:48 am

Reeni said:

So moist and delicious! You packed this full of wonderfully healthy stuff. Love how you indulged with the nutella – my favorite!
Reeni recently posted..Pappardelle Pasta with Swiss Chard and Ricotta Cheese

# 28 November 2011 at 7:22 am

Mary said:

What a lovely loaf of sweet bread. It looks and sounds delicious. I hope you have a great day. Blessings…Mary
Mary recently posted..Coconut Custard Pie – Baking with the Cake Boss Review

# 28 November 2011 at 8:26 pm

Faith said:

This lovely loaf would be perfect for breakfast or with a cup of tea in the afternoon…great use for pumpkin!
Faith recently posted..Vegan Pimento “Cheese” Spread

# 28 November 2011 at 11:11 pm

Karen said:

Wow…this looks incredible. I’ve never made pumpkin bread and now I definitely want to give it a try. Also love the almonds here…a perfect touch.
Karen recently posted..Spiked Gingerbread Coffee for the Thanksgiving Aftermath

# 29 November 2011 at 9:27 am

juniakk @ mis pensamientos said:

i never thought about putting coconut with pumpkin! and i love pumpkin bread, it is my favorite.
juniakk @ mis pensamientos recently posted..All Greens Stir Fry with Brown Rice

# 30 November 2011 at 12:50 am

Delishhh said:

OM MY – that looks soo good! Especially with the Nuntella sauce. .
Delishhh recently posted..Braised Short Ribs

# 30 November 2011 at 3:01 am

Rekha said:

Looks so good.. Never tried any pumpkin bread .. but this one looks a worth try !!

# 30 November 2011 at 7:41 am

chitra said:

Bread with whole wheat , am ready to eat

# 30 November 2011 at 9:53 pm

mjskit said:

This bread looks SO moist and delicious! I’ve never had gogi berries but they sound interesting. I’m going to have to see if I can find them. Beautiful recipe and pictures~!
mjskit recently posted..Thanksgiving Granola

# 1 December 2011 at 8:42 am

Kiran @ KiranTarun.com said:

Holy yum! I love how moist and fluffy this bread is, even though made without eggs. And that nutella sauce?!? Wow!!!!
Kiran @ KiranTarun.com recently posted..Cranberry jam

# 5 December 2011 at 10:07 am

Kalyani said:

just made this Sanjeetha – and it was a superb hit Thanks for posting !

http://itsnotmadrasi.blogspot.com/2011/12/wholewheat-chocochip-pumpkin-bread-with.html

# 12 December 2011 at 11:28 am

SUSHMA said:

IM A NEW ENTRANT N WAS BLOWN AWAY BY UR CREATIVITY …AFTER LOADS OF TV SHOWS N BOOKS I THOT I HAD SEEN IT ALL…..BUT UR SITE HAS MADE ME LOOK AT CUISINE IN A WHOLE DIFF LITE(PUN INTENDED)CHEERS N KEEP ROKIN (MAKE DAT COOKIN)!

# 14 March 2012 at 9:59 pm