Baked and Healthy, Quick breads

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

Browned Butter Semolina Pumpkin Bread is a quick and delicious, eggless bread made with Semolina, Wholewheat flour and homemade Pumpkin Puree. Serve it as a snack or for breakfast.

Quick breads resembling cake is often the most baked sweet treat at home. Be it Chai Spiced Banana Bread , Zucchini Double Chocolate Bread (on so yumm!!) or any other avatar of the Banana Bread with Cranberries or no Knead Wholewheat Banana Bread, it is always a sellout success at home, catering to the snack bites post school or at school. 

Browned Butter Semolina Pumpkin Bread is a quick and delicious, eggless bread made with Semolina, Wholewheat flour and homemade Pumpkin Puree. Serve it as a snack or for breakfast.Pin

Pumpkin bread and some memories…

When I first baked this Browned Butter Semolina Pumpkin Bread back in 2015, Masterchef Australia and the blogging world (nay, the baking world) had taken me by awe. The sheer possibilities that existed with everyday or exotic baking amazed me each time. Out of which I chose to work with healthy substitutes for eggs in my baking and the homemade pureed Pumpkin and Homemade Applesauce were both great replacement and made the quick bread so moist and flavourful !

The  bread was beckoning to be made , 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.

Browned Butter Semolina Pumpkin Bread is a quick and delicious, eggless bread made with Semolina, Wholewheat flour and homemade Pumpkin Puree. Serve it as a snack or for breakfast.Pin

5 reasons to make this delicious Pumpkin Semolina Bread!

  • Butterry, and oh so Moist 🙂
  • Eggless too !
  • Uses homemade Pumpkin Puree
  • No All Purpose / refined flour or refined sugar
  • You simply need to bake this ! 😜😜

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

Light. Airy, Filling. And relished by the family ! 

PIN FOR LATER

Browned Butter Semolina Pumpkin Bread is a quick and delicious, eggless bread made with Semolina, Wholewheat flour and homemade Pumpkin Puree. Serve it as a snack or for breakfast.Pin

Other Quick Breads / Bakes you may like on this blog !

Chai Spiced Banana Bread (Eggless)
Eggless Banana Bread made special with homemade Chai Masala. Perfect for breakfast or a quick snack
Check out this recipe
Chai Spiced Banana Bread (Eggless)
Eggless Double Chocolate Zucchini Bread
A moist Eggless Double chocolate bread with Zucchini added in. Perfect as breakfast or snack.
Check out this recipe
Eggless Double Chocolate Zucchini Bread
Date Cardamom Squares
Eggless, Butterfree Tea cake made with Date Puree (No Refined Sugar)
Check out this recipe
Date Cardamom Square
Easy Homemade Applesauce
Homemade Applesauce – a delicious condiment that aids baking. Can be used as a topping to toasted bread or even pancakes.  
Check out this recipe
Homemade Applesauce - a delicious condiment that aids baking. Can be used as a topping to toasted bread or even pancakes.

Tips to make the best Browned Butter Semolina Pumpkin Bread :

  • 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
  • Use fine Semolina (called Chiroti Rava here in India,) else pulse bigger grits of semolina once before using it. Sieve it and use
  • I haven’t used Durum wheat semolina here.  
  • If using Semolina all through in place of flour (I haven’t tried this), it would be a Gluten Free bread too
  • Use vegan substitutes for yogurt and let me know how you liked it (I haven’t personally tried it with vegan yogurt base, but I think Cashew yogurt might work here)

Adapted slightly from Here

Browned Butter Semolina Pumpkin Bread is a quick and delicious, eggless bread made with Semolina, Wholewheat flour and homemade Pumpkin Puree. Serve it as a snack or for breakfast.Pin

Prep time : 15 mins . Baking time : 30-35 mins (varies from oven to oven). 

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

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What you need to to make Burnt Butter Semolina Pumpkin Bread

  • 1/2 cup Wholewheat flour (1 cup = 250 ml)
  • 1/2 cup Semolina fine
  • 1/2 cup – Unsweetened, homemade is best!
  • 3 TBSP Butter -Bring to room temperature
  • 1/3 cup Oil – Any neutral oil like canola / Sunflower works best
  • 1/2 tsp Salt
  • 1/2 tsp All spice
  • 1/2 tsp Cinnamon powder
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 TBSP Candied fruits optional
  • 1/2 cup Yoghurt – homemade / Unsweetened / Non flavoured yogurt works best
  • 1/4 brown sugar Powdered
  • 2 TBSP chopped nuts (mixed with 1 tsp flour) – optional


Method to make Burnt Butter Semolina Pumpkin Bread:

  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 melt it. When it’s almost golden veering towards burning but not yet (!!), 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 (if using), 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 30-35 mins (tent them towards the end of bake time to prevent burning) or till a skewer comes clean
  6. Cool, de mould, Cut and serve 🙂 …

PS : yes, the folks at home couldn’t wait enough for it cool down to slice through so ended up with slices with slightly ragged edges 🙂

Browned Butter Semolina Pumpkin Bread is a quick and delicious, eggless bread made with Semolina, Wholewheat flour and homemade Pumpkin Puree. Serve it as a snack or for breakfast.Pin

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

Kalyani
Browned Butter Semolina Pumpkin Bread is a quick and delicious, eggless bread made with Semolina, Wholewheat flour and homemade Pumpkin Puree. Serve it as a snack or for breakfast.
5 from 6 votes
Prep Time 15 mins
Cook Time 35 mins
Course Bakes, Bread, Quick Bread
Cuisine American
Servings 6 servings

Equipment

  • Oven AIrfryer may be used, but bake time may vary considerably
  • 2 Bowl
  • 1 Spatula

Ingredients
  

  • 1/2 cup Wholewheat flour 1 cup = 250 ml
  • 1/2 cup Semolina fine
  • 1/2 cup Pumpkin Puree Unsweetened, homemade is best!
  • 3 TBSP Butter Bring to room temperature
  • 1/3 cup Oil Any neutral oil like canola / Sunflower works best
  • 1/2 tsp Salt
  • 1/2 tsp All spice
  • 1/2 tsp Cinnamon powder
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 TBSP Candied fruits optional
  • 1/2 cup Yoghurt homemade / Unsweetened / Non flavoured yogurt works best
  • 1/4 brown sugar Powdered
  • 2 TBSP Nuts Optional, chopped and mixed with 1 tsp flour

Instructions
 

  • Sieve the flour, semolina, baking soda, cinnamon powder, all spice, baking powder and salt. Keep aside.
  • In a sauce pan, melt the butter and slightly melt it. When it’s almost golden veering towards burning but not yet (!!), 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..
  • Now mix in oil, yoghurt, powdered sugar, floured nuts (if using) into the pumpkin puree. Mix well and now slowly fold in the sieved flour- semolina
mixture.
  • Mix slightly (due to semolina you would have a rather thickish mixture) and pour into prepared bake tins / loaf pans.
  • Bake in a pre heated oven at 175 C for 30-35 mins (tent them towards the end of bake time to prevent burning) or till a skewer comes clean
  • Cool, de mould, Cut and serve 🙂 …

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
  • Use fine Semolina (called Chiroti Rava here in India,) else pulse bigger grits of semolina once before using it. Sieve it and use
  • I haven’t used Durum wheat semolina here.  
  • If using Semolina all through in place of flour (I haven’t tried this), it would be a Gluten Free bread too
  • Use vegan substitutes for yogurt and let me know how you liked it (I haven’t personally tried it with vegan yogurt base, but I think Cashew yogurt might work here)
Keyword Breakfast, Breakfast Breads, Eggless Baking, eggless bread, Eggless Cake, Fall Recipes, Pumpkin Bread, Quick Bread, Quick Breads, Semolina bread
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25 Comments

  1. A lovely fall bread!

  2. Georgina K.

    Delicious looking bread. Burnt butter + Semolina + Pumpkin is a lovely combo and I just love the look of your crumb!

  3. Did you say browned butter? I think I am in love with a loaf of bread!

  4. Mayuri Patel

    I love the fact that its made with wheat flour and never have used browned butter, though I love the taste. Probably now is the chance to use it in the form of this scrumptious looking loaf.

  5. A Day in the Life on the Farm

    I vote for the candied fruit and I love that you used ww flour for some of the ap flour.

  6. Wow, what a lovely bread Kalyani. Love the addition of spices and pureed squash.

  7. Chef Mireille

    I do love that crumb it looks so tender!!!

  8. Holly @ abakershouse.com

    I love how you adapted to make this bread work with the ingredients you had on hand. It turned out beautifully!

  9. Love the browned butter . Lovely fall bread.

  10. You can't go wrong with browned butter. Or pumpkin. Or semolina. Definitely a win all around!

  11. Wow! What a lovely crumb!! So perfect for this weather!

  12. Mayuri Patel

    5 stars
    A lovely soft crumb and a tempting bread. Am sure the browned butter must have added a unique flavour. This recipe is bookmarked to try out when the pumpkin season begins.

  13. Shobha Keshwani

    5 stars
    I am loving the texture of this bread, moist , grainy and spongy. Lovely accompaniment for tea time.

  14. 5 stars
    Absolutely flavourfula nd delicous bread. I love the soft and moist lookit has. Bookmarking the recipe as browned butter will give it an awesome flavour.

  15. 5 stars
    The crumb of the bread looks amazing – soft and moist. One thing I liked the most is whole wheat flour and semolina. The cinnamon powder must have enhanced its flavors further. I will revisit this recipe for reference when I bake it

  16. 5 stars
    Oh my! that is an incredible loaf. Yum! it is almost as if I can smell the aroma from here. I may have the whole loaf in one sitting!

  17. You mention adding “floured nuts” into the pumpkin purée but I don’t see nuts listed in the ingredients. Could you explain please? Thank you.

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