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 Wholewheat Eggless Pumpkin CHocochip bread (yum!) Chai Spiced Banana Bread , Zucchini Double Chocolate Bread (oh! 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.
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.
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
Other Quick Breads / Bakes you may like on this blog !
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
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
- ½ cup Wholewheat flour (1 cup = 250 ml)
- ½ cup Semolina fine
- ½ cup - Unsweetened, homemade is best!
- 3 TBSP Butter -Bring to room temperature
- ⅓ cup Oil - Any neutral oil like canola / Sunflower works best
- ½ tsp Salt
- ½ tsp All spice
- ½ tsp Cinnamon powder
- 1 tsp Baking powder
- ½ tsp Baking soda
- 2 TBSP Candied fruits optional
- ½ cup Yoghurt - homemade / Unsweetened / Non flavoured yogurt works best
- ¼ brown sugar Powdered
- 2 tablespoon chopped nuts (mixed with 1 teaspoon flour) - optional
Method to make Burnt Butter Semolina Pumpkin Bread:
- 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 🙂 ...
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 | Quick Breads recipe | Fall recipes
Equipment
- Oven AIrfryer may be used, but bake time may vary considerably
- 2 Bowl
- 1 Spatula
Ingredients
- ½ cup Wholewheat flour 1 cup = 250 ml
- ½ cup Semolina fine
- ½ cup Pumpkin Puree Unsweetened, homemade is best!
- 3 tablespoon Butter Bring to room temperature
- ⅓ cup Oil Any neutral oil like canola / Sunflower works best
- ½ teaspoon Salt
- ½ teaspoon All spice
- ½ teaspoon Cinnamon powder
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 2 tablespoon Candied fruits optional
- ½ cup Yoghurt homemade / Unsweetened / Non flavoured yogurt works best
- ¼ brown sugar Powdered
- 2 tablespoon Nuts Optional, chopped and mixed with 1 teaspoon 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)
urmila says
A lovely fall bread! I made this recently, thanks for a great share
Georgina K. says
Delicious looking bread. Burnt butter + Semolina + Pumpkin is a lovely combo and I just love the look of your crumb!
Julie says
Did you say browned butter? I think I am in love with a loaf of bread!
Mayuri Patel says
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.
A Day in the Life on the Farm says
I vote for the candied fruit and I love that you used ww flour for some of the ap flour.
Chef Mireille says
I do love that crumb it looks so tender!!!
Pavani says
Wow, what a lovely bread Kalyani. Love the addition of spices and pureed squash.
Holly @ abakershouse.com says
I love how you adapted to make this bread work with the ingredients you had on hand. It turned out beautifully!
Ansh says
Love the browned butter . Lovely fall bread.
Pushpa says
You can't go wrong with browned butter. Or pumpkin. Or semolina. Definitely a win all around!
Shireen says
Wow! What a lovely crumb!! So perfect for this weather!
Mayuri Patel says
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.
Kalyani says
Thank you, Mayuri. Do try it when time permits.
Shobha Keshwani says
I am loving the texture of this bread, moist , grainy and spongy. Lovely accompaniment for tea time.
Kalyani says
thanks Shobha~
Priya Vj says
Love the crumbly texture and moist feel I can sense from the pics.. I would like to lay my hands on these with some good coffee
Kalyani says
yes, cake and coffee make an awesome combo for sure!
Archana says
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.
Kalyani says
thanks Arch, try and let me know how you liked it !
Neha says
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
Kalyani says
THanks Neha. it is truly moist from the homemade pumpkin puree.
Seema says
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!
Kalyani says
awww. thanks Seema. It is pretty inviting !
Savannagal says
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.
Kalyani says
thanks for letting me know, the recipe has been updated now. But as nuts are optional, it inadvertently got missed out in the recipe card