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Photo of Pumpkin and Walnut Spiced Squares by Suma Rowjee at BetterButter
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Pumpkin and Walnut Spiced Squares

Aug-27-2015
Suma Rowjee
0 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Pumpkin and Walnut Spiced Squares RECIPE

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.

Recipe Tags

  • Veg
  • Baking
  • Dessert

Ingredients Serving: 6

  1. Eggs - 2 large
  2. Oil - 1/4 cup / 60 ml
  3. Yogurt - 1/4 cup
  4. Pumpkin puree - 1/2 cup
  5. Vanilla extract - 1/2 teaspoon
  6. Sugar fine - 200 grams / 1 cup
  7. All purpose flour - 125 grams
  8. Ground cinnamon - 1/2 teaspoon
  9. Ground cloves - 1/4 teaspoon
  10. Baking powder - 1/2 teaspoon
  11. Baking soda - 1/2 teaspoon
  12. Salt - 1/4 teaspoon
  13. Toasted chopped walnuts - 1/3 cup

Instructions

  1. Pre-heat oven to 180 degrees C / 350 degrees F. Grease, line and flour a 9'' square tin. Keep aside.
  2. 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
  3. Add in the flour mixture Stir in the walnuts or the chocolate chips. Pour the batter in the baking tin and smooth on top.
  4. 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
  5. Cut into squares and serve

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