{"id":298873,"date":"2025-06-17T12:51:57","date_gmt":"2025-06-17T12:51:57","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/daily-musings-everyday-recipes-and-more-low-sugar-pumpkin-bread-with-jaggery\/"},"modified":"2025-06-17T12:51:57","modified_gmt":"2025-06-17T12:51:57","slug":"daily-musings-everyday-recipes-and-more-low-sugar-pumpkin-bread-with-jaggery","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=298873","title":{"rendered":"Daily Musings – Everyday Recipes and More: Low Sugar Pumpkin Bread with jaggery"},"content":{"rendered":"


\n<\/p>\n

\nOctober brings a plethora of pumpkins after the fall harvest. The 2 famous fall pumpkin recipes – pumpkin spice and pumpkin pies are not something I enjoy or look forward to, and one doesn’t even have pumpkin in it. But pumpkin as a vegetable is versatile and it can be used in savory and sweet dishes. Pumpkin Indian flat breads are the softest and most tastiest. <\/p>\n

To make these pumpkin muffins the pumpkin can be steamed or roasted but I prefer roasted in baked good and it doesn’t take all that much time. Using good quality cooking pumpkins that don’t have a stringy pulp is important. I recommend you find cooking pumpkins as opposed to the halloween pumpkins because they are not as tasty or worth the effort. Check this out for “How to roast a pumpkin<\/a>“.<\/p>\n

We generally tend to eat pumpking bread or muffins for breakfast and I have reduced the amount of sugar. If you want it as a sweet bread increase the amount of sugar. Adding nuts and dotting some of them with chocolate chips gives it some more sweetness for those with a sweet tooth. These low sugar breads can be enjoyed with icecream as a sweet treat.<\/p>\n

I used ramekins to bake them into smaller size to resemble slightly bigger muffins. Loaf pan works fine too. Using unrefined sugar or jaggery or any kind of natural unprocessed sugar. <\/p>\n

\n\"\"<\/a><\/p>\n

Recipe in pictures,<\/p>\n<\/div>\n

Low Sugar Pumpkin Bread with Jaggery<\/b>
Preparation Time:<\/i>20 minutes
Cooking Time:<\/i>40-50 minutes
Ingredients<\/b><\/p>\n

    \n
  1. 1 1\/2 cups of unbleached all purpose flour<\/li>\n
  2. 1 1\/2 cups of pumpkin pulp (how to get pumpkin pulp)<\/a><\/li>\n
  3. 1\/3 cup of jaggery<\/li>\n
  4. 1 1\/2 tsp baking powder <\/li>\n
  5. 1\/2 tsp baking soda <\/li>\n
  6. a pinch of salt <\/li>\n
  7. 1\/2 cups of roasted chopped pecans or walnuts (or a combination)<\/li>\n
  8. 2 eggs <\/li>\n
  9. 6 tbsp of butter + 1\/2 cup of olive oil (or just 3\/4 cup of just olive oil) <\/li>\n
  10. 1\/4 cup of semi sweet chocolate chips <\/li>\n<\/ol>\n

    Method<\/b><\/p>\n

      \n
    1. Preheat oven to 350F. Grease ramekins or the loaf pan in which you want to bake the bread. <\/li>\n
    2. Sieve flour, baking powder,salt and baking soda into a bowl. <\/li>\n
    3. In a mix bowl add the olive oil and jaggery. Add the eggs, and whisk it together.<\/li>\n
    4. Add the pumpkin pulp to the eggs and mix well. <\/li>\n
    5. Now gently fold the flour into the pumpkin mixture till all the flour is well incorporated. <\/li>\n
    6. Add the nuts. <\/li>\n
    7. Spoon in the batter into the ramekins and bake for 15 minutes, check and bake for 5-10 minutes more if required. <\/li>\n
    8. Add some chocolate on top on some of them if preferred. <\/li>\n
    9. Cool and save them in containers. They stay good outside for a couple of days and refrigerate the left overs. Warm a bit before eating.<\/li>\n<\/ol>\n<\/blockquote>\n

      Warm up the bread a bit and serve with some sweet cream or vanilla ice cream :).<\/p>\n

      <\/a>
      \n<\/p>\n

      Like what you are reading? Subscribe!<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

      October brings a plethora of pumpkins after the fall harvest. The 2 famous fall pumpkin recipes – pumpkin spice and pumpkin pies are not something I enjoy or look forward to, and one doesn’t even have pumpkin in it. But pumpkin as a vegetable is versatile and it can be used in savory and sweet […]<\/p>\n","protected":false},"author":1,"featured_media":298874,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[113,140],"tags":[14675,998,1184,75226,21996,8151,13339,600],"dealstore":[],"offerexpiration":[],"class_list":["post-298873","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-breakfast","tag-bread","tag-daily","tag-everyday","tag-jaggery","tag-musings","tag-pumpkin","tag-recipes","tag-sugar"],"yoast_head":"\nDaily Musings - Everyday Recipes and More: Low Sugar Pumpkin Bread with jaggery - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=298873\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Daily Musings - Everyday Recipes and More: Low Sugar Pumpkin Bread with jaggery - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"October brings a plethora of pumpkins after the fall harvest. 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