Sarbloh Pumpkin Bread from Gurmat Bibek

Ingredients:

3 cups flour (I use a mixture of unbleached maida and whole wheat pastry flour- all organic of course)
• 1 teaspoon of ground cloves
• 2 teaspoons of ground cinnamon
• 1 teaspoon of ground nutmeg
• 1/2 teaspoon of salt
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 2.5 cups of granulated sugar (I use half evaporated cane juice and half brown sugar)
• 1 cup butter, really soft, half melted really
• 4 Tablespoons of dahi
• 2.5 cups of pureed pumpkin (pumpkin preparation below)
• 1/2 cup raisins or chopped nuts

Pumpkin Preperation:

To prepare pumpkin- cut in half. Remove the seeds and stringy part. Put the halves face down in a big pan, along with one cup of water. Bake at 350 degrees until tender (about 90 minutes). Scrape the flesh from the rind and grind it. If you eat canned foods, you can get pumpkin in a can.

Instructions:

1. Preheat oven to 350 Degrees Farenheit and spray two medium loaf pans with nonstick cooking spray.
2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
3. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the dahi. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
5. Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.