Mini Pumpkin Bread

If you have read one of my earlier posts  Squash Muffin, you would have known how much I like pumpkin or squash in my baked goodies.  The reason  why I like it is, not just the flavour, the bright golden colour, which attracts me a lot.  There a tons of  yummy recipes for Pumpkin bread which you can find online, but this is my own version.
  
 It's just only two weeks for us to pack and move and I'm still baking and blogging, can you believe it?  Yes since we are moving, my books are already packed and I couldn't look for any recipe.  So I was searching for hours for pumpkin yeasted cakes, yes I did found some with sourdough, but I was looking for something quick , so I thought I'll try on my own.  In  my earlier days of cooking, I used to follow the recipe step by step i.e. if there is any single ingredient missing, I don't try to twist the recipe or making something on my own.  I used to think that the recipe will completely go wrong.  Gradually I developed myself to twist and change the recipes and use the available ingredients in my kitchen.

     When it comes to bread  I always followed the book or any recipe with very minor changes, this one is something which I never tried and I have no idea how it'll work.  You don't have to do any kneading for this bread, it's batter bread made in the cute little bundt pans.  You can also use a muffin tray if you want to. It was quite too airy than I excepted, that is because of the bicarbonate of soda which I added to the recipe.  You can skip the bicarb of soda if you want to, still you'll end up in a nice soft bread.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Makes 12 mini bundt breads

Ingredients:
Bread flour or plain flour- 300 g
Pumpkin puree- 150 g
Melted butter- 60 g
Eggs- 2
Warm milk- 180 ml
Dried yeast- 2 tsp
Bicarbonate of soda- 1/4 tsp
Orange juice- 2 tbsp
Grated orange zest- 1/2 tsp
Cinnamon powder- 1/2 tsp
Honey- 4 tbsp
Icing sugar- to dust on top

Note:
If you don't  want to use honey, replace honey with 100 g of white sugar.

Method:
To make Pumpkin puree:
Peel and chop 100 g of pumpkin, pressure cook it for 3 whistles by adding little water. Let it cool down for a while, then puree it in a blender.

Start making the bread by sifting the flour in a large bowl. Add yeast to the flour and mix it well.  Make a well in the center, add honey, eggs, melted butter, orange juice, orange zest, cinnamon powder and warm milk.  Mix it together with a spatula without ant lumps, it should be like a thick cake batter.  Cover the bowl with a cling film and keep it in a warm place.  Let it rise for 1 to 2 hours or until it looks doubled.  Take the bowl and add the bicarbonate of soda and mix well.
    Grease the bundt pans with butter.  Pour the batter till halfway in the pan.  Loosely cover the pan and keep it in a warm place for 30 minutes or until it reaches the top of the pan.  Meanwhile preheat the oven for 190 degree Celsius.  Bake the bread in the preheated oven for 25 to 30 minutes, until a skewer inserted comes out clean.  Take it out from the oven and let it sit in the pan for 5 minutes.  Then run a skewer around the edges of the pan and flip it upside down to remove it from the pan.  Dust the bread with icing sugar and serve.

This recipe goes to Bread Baking Day 38, Yeastspotting