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Sneaking in veggies into food is something I often do, but not as often in sweet baked treats, so this was going to be a surprise for the mommy as well! Carrot cake did sound super tempting to bake, then zucchini cupcakes and bread and pumpkin pies! The Daring Bakers were turning really adventurous, some of them using spinach, avocados and peas too in their bakes! Being a not-so-daring Daring Baker, I thought sweet pumpkin should be a good start. A very common vegetable used in baking, ever so often seen in pies, scones, doughnuts, muffins, cookies and breads. But then, not so common in our country in baked goods, canned pumpkin puree unheard of. I made pumpkin puree for the first time, its really quick and easy. It stayed well in the refrigerator the next day (supposed to stay good for a week). But a part of it frozen turned out to be so much more watery when thawed than the fresh, thick, smooth one.
Pre-heat oven to 180 degrees C / 350 degrees F. Grease, line and flour a 9'' square tin. Keep aside.
Sift the flour, spices, baking powder, salt and baking soda together. Whisk together the eggs, oil, yogurt, sugar, vanilla and pumpkin puree in a bowl
Add in the flour mixture Stir in the walnuts or the chocolate chips. Pour the batter in the baking tin and smooth on top.
Bake for about 20-25 minutes or till the top is light golden brown and a tooth pick inserted in the center comes out clean. Cool in the tin for about 10 minutes
Cut into squares and serve
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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