First grease a loaf pan (8 x 4 x 2.5 inches) or round cake pan (8 x 2 inches). Line the loaf pan with parchment paper.
Measure and keep the ingredients ready.
Making wet mixture
In a mixing bowl, add the pumpkin puree, sugar, ground cinnamon powder, ground ginger powder, nutmeg powder and a pinch of salt. You can even add 1 teaspoon pumpkin spice mix instead of adding these individual ground spices.
Add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence. If not using vanilla then increase the cinnamon powder to 1 teaspoon.
Pour ¼ cup oil. Use any neutral-flavoured oil. I have used sunflower oil. Can use melted unsalted butter instead of oil. If using salted butter skip adding salt.
Then add 1 tablespoon apple cider vinegar or lemon juice.
Begin to mix all the ingredients with a wired whisk.
Mix very well till the sugar has dissolved. Meanwhile, preheat oven at 180 degrees celsius or 350 degrees fahrenheit for 15 minutes.
Now add ¼ cup water or any nut milk (cashew, almond or coconut) to the wet mixture. If using canned pumpkin purée or a thick pumpkin purée, add a total of ⅓ to ½ cup water.
Stir vigorously till everything looks mixed well.
Sifting dry ingredients
Take whole wheat flour, baking powder baking soda in a sieve.
Sift the dry ingredients directly on the mixed wet ingredients. You can even sift separately and add the dry ingredients to the wet ingredients.
Add ¼ cup chopped walnuts or any chopped nuts - almonds, cashews, pecans or even chocolate chips.
Making the batter
With a spatula gently fold the dry ingredients in the wet ingredients. Do not overdo the folding.
The batter should look light and have volume. If the batter looks very thick then add some water and gently incorporate it in the batter. Use light pressure from your hands while folding. If the batter looks very thick then add ¼ cup more water.
With the spatula, place the batter in the prepared loaf pan. Shake and tap the pan so that the batter spreads evenly in it. Smoothen the surface with a spatula.
Place loaf pan in the preheated oven. Bake for 60 minutes to 75 minutes. Keep on the second last rack and use both the heating elements. Check after 50 or 55 minutes with a bamboo skewer. If the bamboo skewer does not come out clean, then bake for some more minutes.
After 60 minutes to 75 minutes, when the top looks golden, check with a bamboo skewer and it should be clean. Keep the loaf pan on a wired rack.
Let the bread become cool completely at room temperature. Then gently remove it from the loaf pan. Remove the bottom parchment paper. Slice and serve. You can frost the bread if you prefer.
Making homemade pumpkin puree:
To make 1 cup puree steam or simmer 1 cup chopped pumpkin with some water, till they are completely softened. Strain and then blend the pumpkin to a smooth and thick puree adding very little water (or the stock in which pumpkin was cooked) if required.For instant pot, steam peeled and chopped pumpkin in a steamer pan. Add 1 to 1.25 cups water in the steel insert. Place a trivet and then place the steamer pan on the trivet or stand. Pressure cook on high for 5 to 6 minutes. Do the quick pressure release.
If batter looks very thick then add ¼ cup more water. If using canned pumpkin purée or a thick pumpkin purée , add a total of ⅓ to ½ cup water.
You can increase amount of ground spices.
Can use all-purpose flour.
Fold gently using light pressure from hands. Do not over do. The quick bread batter should look light and have volume. If it looks very thick then add water and gently incorporate it in the batter.
You can add nuts and dry fruits of your choice. You can even add raisins or chocolate chips.
Use neutral flavored oil. You can use melted unsalted butter instead of oil. If using salted butter skip adding salt.
For a more sweet taste, you can increase sugar to 1 cup.
Since no two oven has same temperatures, it may take less or more time to bake.
For a slightly more sweet tasting pumpkin bread, you can add 1 cup sugar.