Healthy Indian-Style Muesli Pumpkin Bread
A simple, wholesome pumpkin bread recipe enriched with muesli — perfect as a healthy tea-time snack or breakfast loaf.
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease a 9 × 5-inch loaf pan and line with parchment paper or lightly oil it.
- In a large mixing bowl, whisk together the eggs, milk, olive oil and jaggery until well combined and smooth.
- Add the pumpkin puree to the wet mixture and stir until fully blended.
- In a separate bowl, combine whole wheat flour, rolled oats, muesli, baking powder, cinnamon, ginger and salt.
- Gradually add the dry mixture into the wet mixture. Stir gently until just combined. Do not over-mix.
- Pour the batter into the prepared loaf pan. Tap the pan lightly so the batter settles evenly.
- Bake in the preheated oven for about 50 minutes, or until a skewer/toothpick inserted in center comes out clean.
- Remove loaf from oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
You can make pumpkin puree by steaming or boiling pumpkin pieces and mashing them well. For a slightly sweeter bread, increase jaggery up to 1/2 cup. Store in an airtight container — it stays good for 3-4 days at room temperature.