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:
- 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 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.. - 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. - 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
25-30 mins (tent them towards the end of bake time to prevent burning) - 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 Breadfrom 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 Rollsfrom Sara’s Tasty Buds
- Pumpkin Bread Rollsfrom SpiceRoots
- Pumpkin Bread Rollsfrom 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 Breadsticksfrom 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 Breadfrom 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.
A lovely fall bread!
Delicious looking bread. Burnt butter + Semolina + Pumpkin is a lovely combo and I just love the look of your crumb!
Did you say browned butter? I think I am in love with a loaf of bread!
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.
I vote for the candied fruit and I love that you used ww flour for some of the ap flour.
Wow, what a lovely bread Kalyani. Love the addition of spices and pureed squash.
I do love that crumb it looks so tender!!!
I love how you adapted to make this bread work with the ingredients you had on hand. It turned out beautifully!
Love the browned butter . Lovely fall bread.
Please update your links so that they go to the actual posts.
You can't go wrong with browned butter. Or pumpkin. Or semolina. Definitely a win all around!
Wow! What a lovely crumb!! So perfect for this weather!