What do you do when you have been away from the blog for weeks? Well, you proceed to search your draft folder for a decent presentable recipe that might be worthy of sharing. Uploading a recipe after so many days gives the mind an impression that the wheels have been set in motion and it is time again to start blogging the regular way. So better shape up!

This post was all I had in my draft. We are kind of just beginning to settle down at the new place in a new house. It is kind of hard not to miss the cushy comfortable life that we were accustomed to in India where everyday the house was cleaned by the house help (the bai). She mopped the floor, did the dishes, dusted the house, made the beds, washed the clothes which were then ironed by the dhobi or the washerman. We Indians are rotten spoilt, thanks to availability of cheap labour. I am trying to get used to, to life in Dubai where labour comes cheap by no means.

My lop-sided love for certain foods and dishes is evident when you scroll down the archived recipes here. You will find lots of sweet bread recipes; ditto for pancakes. I wonder if it, kind of, borderlines with obsession. I can’t imagine my life without sweet breads. They are packed in picnic basket, for school snack for my daughter or when sweet cravings come knocking (no I don’t grab a bar of chocolate) and there are times when they get dressed up as gift for friends. There was a little bit of this and a little bit of that which needed to be finished. Frozen pumpkin and a small jar of nutella were just a few of those things. Also, I thought it would help me have a pumpkin post in my draft that would come handy someday. In fact, I had prepped a few posts to help me through a month or so while we were shifting base. All the posts that you saw in March, April and a bit of May were those posts. I prepped as many as I could during those few days of March that I had in hand.

1 C Pumpkin puree (mine was thick home made purée that I made by roasting the pumpkin slices in oven)

½ C Yogurt

1/3 C Oil

2 Eggs

1 tsp Vanilla Essence


½ C Sugar

2 C Flour (Maida)

½ tsp Cinnamon Powder

½ tsp Cadamom Powder

½ tsp Baking Powder

½ tsp Baking Soda

¼ tsp Salt

1/3 C Cinnamon Chips (optional)

½ C + 1 tbsp Nutella

Preheat oven to 180 degree C. Prepare the baking tin by greasing it and dusting it with flour.

In a mixing bowl, whisk together flour, cinnamon, baking powder and baking soda along with salt. Add in the sugar and whisk again. Set aside.

In another bowl, whisk together the pumpkin puree, yogurt, oil, eggs and essence until well combined.

Make a well in the centre of the dry ingredients and pour in the wet ingredients. Using a spatula or wooden spoon mix everything together until only just combined. Don’t worry if there are some dry pockets or bits.

Now very gently fold in the cinnamon chips (if using).

Microwave the nutella for 15 – 20 seconds.

Transfer half the batter into the baking tin and drizzle half of the nutella over the batter. Swirl the nutella into the batter using a tooth pick or knife. Carefully tip in the rest of the batter and again drizzle with the left over nutella and again swirl it into the batter. Bake in the oven till a skewer inserted in the centre comes out clean.

Note: Please ensure that you do not over mix the batter. My teenager in her over enthusiasm managed to do just that and the result was a bread, denser than I had wanted it to be.


Serves – 8 to 10

Thanks for visiting and see you soon again

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Some other quick breads that you may like to try:

Tropical Coconut Loaf

Coconut Mango Bread

Choco Chip Zucchini Oats Bread

Poppy Seed Cranberry Lemon Bread