Recipe for Spicy pumpkin coffee cake
Along with cluster beans, French beans and Haricot beans, tomatoes, bell peppers and herbs, I wonder what made me pick up a large wedge of red pumpkin as I was shopping for vegetables in our nearby supermarket yesterday. I had blogged about this one for From my rasoi – Pumpkin in September. This red pumpkin was cooked and mashed into a batch of lentils, greens and spices to make a Parsee Dhansak
    1. Preparation – Take a large wedge of red pumpkin. Peel of the skin with a strong handled peeler. Using a fine grater, grate the peeled pumpkin chunk. Microwave / steam the grated pumpkin for 1 1/2 to 2 minutes. Keep aside.
    2. In a large bowl, beat together the oil, jaggery, sugar substitute, eggs, ginger and pumpkin until light and fluffy.
    3. Combine the flours, baking powder, baking soda, salt,cinnamon and raisins in a bowl. Stir into the egg mixture with the milk.
    4. Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 F / 175 C for 40 to 45 minutes.
    5. Remove from the loaf pan and cool on a wire rack. Cut into thick slices and serve with your favourite coffee or tea.
    Recipe Notes

    A slice of this Spicy Pumpkin Coffeecake goes to WHB hosted by Swank Caterers at What’s cooking in Carolina?


    ~You may adjust the jaggery / sugar used depending on the sweetness of the pumpkin. I used more than what the recipe asked for because the pumpkin was pretty bland.

    ~If you’d like to use this as an after dinner cake, you can soak some dark rum into the cake once it is cooled. Rum makes this cake real exotic. Don’t ask me how I know.

    ~If you’ll be sharing it with kids, use 1/4th cup of orange juice to soak into the cake to make it softer and richer in flavour.

    ~This a wonderful dessert for diabetics and weight watchers alike.