Food and Drink

This Tasty Cinnamon Ginger Pumpkin Bread will have you reaching for more

I love how perfectly soft this was! The sweetness of the pumpkin was brought out by the brown sugar and perfectly complimented by the four warm spices used. The cinnamon, clove, cardamom and clove perfectly warmed up the pumpkin and really brought it out and allowed it to shine as the main ingredient


1 1/2 cup of all purpose flour

1 teaspoon of baking powder

1 teaspoon of cinnamon

1 teaspoon of iliki (cardamom)

1/2 teaspoon of clove

1/2 teaspoon of ginger spice

1 cup of pumpkin puree

1/2 cup of mala

1/3 cup of vegetable oil

5 heaped tablespoons of brown sugar

2 eggs


Begin by pureeing your pumpkin. That will simply involve peeling and boiling the pumpkin, which will take about 10 minutes, or even less if you chop your pumpkin into small pieces. Once completely soft, proceed to blend until completely smooth. If you prefer not to boil, Slice your pumpkin into pieces and bake for about 2 hours then mash. Either method is fine, you will still get your pumpkin puree at the end. I chose the shorter, faster route.

In place of pumpkin, butternut would work perfectly as a substitute. Preparation would be the same.

You will need three bowls for the next steps. In the first, whisk the brown sugar and the eggs until smooth and silky. The molasses of the brown sugar go so well with the spices used in this recipe and also give it a rich deep color. Make sure you use brown sugar.

In another bowl, mix the oil, the pumpkin puree we have just prepared and the mala until combined. Mala is fermented milk and in place of it- especially to my non-Kenyan readers- use buttermilk/plain yoghurt/kefir/amasi. As for the oil, any vegetable oil will work fine for this.

In the final bowl, sieve together the dry ingredients. The flour must be measured using a measuring cup, not any other random cup (ya chai, ya uji, ya mala, ya wine,) but a standard, universal, baking measuring cup. If you fail to use a measuring cup, i can bet on my life your bread will backfire. Add the baking powder and spices and combine.

Pour in the brown sugar mixture into the bowl with dry ingredients, followed by the pumpkin mixture and mix it all in.

Once combined, pour the batter in a greased and dusted bread pan. The dimensions of the pan used here are 9×5. If the dimensions/tin are altered (e.g. you deciding to use a glass 15×13 casserole dish instead), so shall your outcome be different too.

The garish is completely optional, garnish with poppy and pumpkin seeds. As you are garnishing, ensure your oven is preheating at 170 degrees celcius, because we will be baking the cake at 170 degrees. Preheating takes a short amount of time, about 3 minutes- slightly more or less depending on the power of your oven.

Once the garnish is done, place in your oven & let this bake at 170°c for an hour. Once done, slice and serve with some hot chai masala!

recipe from kaluhi’s

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