Browned Butter Semolina Pumpkin Bread | Quick Breads recipe | Fall recipes

It had been a while since I baked a sweet bread for the girls, and right there in my inbox were flooding “recipes for Fall”. 

Now where I live, its possibly the hottest month of the year (with Oct temp reaching as high as 42-44 deg C).

But the bread was beckoning, and I had to make this yummy bread with brown butter and butternut squash (I divided the batter so we had two small cute loaves (which are actually easier to store) )

Be it as it may, just when I had decided to make these, I had run out of flour !! What was I thinking , you wonder :) Well I discovered a great substitute for both the butter (which was there, but in teeny weeny quantities) and the all purpose flour (which I personally prefer to substitute with wholewheat in most recipes).

Plus we had homemade pureed Pumpkin ,so that was a great replacement for the eggs as well.

So, there you are : Browned Butter Semolina Pumpkin Bread (or cake if you wish!)

Light. Airy, Filling. And relished by the girls and the husband. Fall or no Fall, this is one recipe I shall keep making :)

Sending this over to Bread Bakers Challenge -Oct hosted by Wendy.

Adapted slightly from Here

Prep time : 15 mins . Baking time : 25-27 mins (varies from oven to oven). 

Makes 1 large (about 350 gram loaf) or 2 mini loaves (around 150 / 175 gms each)

You would need:

• Wholewheat flour – 1/2 cup
• Semolina (fine) – ½ cup
• Pureed Butternut squash / Pumpkin Puree – ½ cup
• Butter – 3 TBSP
• Oil – 1/3 cup
• Salt – ½ tsp
• All spice – ½ tsp
• Cinnamon powder – ½ tsp
• Baking powder – ½ tsp
• Baking soda – ¼ tsp
• Candied fruits – a handful (optional)
• Yoghurt – ½ cup
• Powdered brown sugar – ¼ cup

Method:

1. Sieve the flour, semolina, baking soda, cinnamon powder, all spice, baking powder and salt. Keep aside.
2. In a sauce pan, melt the butter and slightly burn it. When its almost burnt, turn off the stove, add in the pumpkin puree and sauté it well . Keep Closed for 5-6 mins till the burnt butter is infused in the pumpkin puree..
3. Now mix in oil, yoghurt, powdered sugar, floured nuts into the pumpkin puree. Mix well and now slowly fold in the sieved flour- semolina mixture.
4. Mix slightly (due to semolina you would have a rather thickish mixture) and pour into prepared bake tins / loaf pans.
5. Bake in a pre heated oven at 175 C for 25-30 mins (tent them towards the end of bake time to prevent burning)
6. Cool, demould, Cut and serve :) ...

PS : yes, the girls and me couldn't wait enough for it cool down to slice through so ended up with slices with slightly ragged edges :)

Notes:

• I substituted the APF completely with wholewheat flour and semolina . But you may use APF all through
• Candied fruits are optional although it gave a mild sweet touch

Let's take a look at the other Fall Flavors being shared today

• Apple Crumb Quick Bread from Food Lust People Love
• Apple Raisin Bread from A Shaggy Dough Story
• Browned Butter Butternut Squash Bread from Sizzling Tastebuds
• Buttermilk Wheat Bread from Magnolia Days
• Eggless Apple Sage Cheddar Scones from Spill the Spices
• Fall Harvest Bread from Hezzi-D's Books and Cooks
• Fig Focaccia from My Catholic Kitchen
• Harvest Grains Bread from Hostess At Heart
• Mr. Potato Bread from What Smells So Good?
• Multigrain Bread With Seeds from Sneha's Recipe
• Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
• Pumpkin Bread Bowls from La cocina de Aisha
• Pumpkin Bread Dinner Rolls from Sara's Tasty Buds
• Pumpkin Bread Rolls from SpiceRoots
• Pumpkin Bread Rolls from I Camp in my Kitchen
• Pumpkin Cinnamon Rolls from Recipes, Food and Cooking
• Pumpkin Dinner Rolls from Bread Therapy
• Pumpkin Hand Pie from CookingClub
• Pumpkin, Poppy & Papaya Seeded Breadsticks from G'Gina's Kitchenette
• Pumpkin Raisin Bagels from Cook's Hideout
• Pumpkin Saffron Yeast Biscuits from The Schizo Chef
• Pumpkin Scones from A Baker's House
• Red Grape, Olive & Goat Cheese Schiacciata (Tuscan Focaccia) from Ruchik Randhap
• Sesame Seeded Semolina Bread from Karen's Kitchen Stories
• Sourdough Pumpkin Bread from Passion Kneaded
• Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.