- Submitted by Dahlia
(Sorakkai Cake, Opo Squash Bread)
Bottle Gourd Bread?? You must be wondering if anything like this actually exists. Well, this bread is inspired from the ever so famous Zucchini bread from America. A few decades ago, any bread which included a vegetable or fruit was often made considering it to be healthy. The vegetable added a natural moistness to the bread without a lot of fat. This led to the evolution of the popular banana bread, apple bread, zucchini bread and pumpkin bread. These sweet and spicy bread varieties were more like a cake. The only difference is that it is less spongy and less sweet as compared to cakes. The breads were spiced up using cinnamon and nutmeg.
In my house, breads (or cakes without frosting) are always a hit. It disappears faster than the time it gets to be baked. It’s a great way to make kids and finicky eaters eat vegetables. The vegetable actually doesn't add any flavor to the bread but it adds so much of moistness to the bread with very less fat. Overall, it is a great recipe that you don't want to miss. So do try it today!!
Recipe for Bottle Gourd Bread
Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 8 to 10
- All Purpose Flour (Maida) - 1 1/2 cup
- Bottle gourd - 1 cup (grated)
- Sugar - 1 cup (If you like it sweeter, add an additional ¼ cup of sugar)
- Egg - 2
- Vegetable Oil (or any flavorless oil) - 1/2 cup
- Baking Soda - 1 tsp
- Baking Powder - 1/2 tsp
- Salt - 1/2 tsp
- Ground Cinnamon - 1 tsp
- Nutmeg - 1/4 tsp
- Chopped Walnuts -1/2 cup (optional)
- Preheat the oven to 180 degree C (350 degree F). Prepare the loaf pan by applying some oil or non-stick spray and dusting with some dry flour.
- Wash the bottle gourd, trim the edges and grate it. If the bottle gourd is fresh, you can grate it with the skin. You need 1 cup of grated bottle gourd.
- In one bowl, mix all the dry ingredients together – the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In another large mixing bowl, take the wet ingredients – eggs, sugar, oil, vanilla extract and grated bottle gourd. Mix everything together until well combined.
- Take about 2 tbsp of the dry flour mixture and toss it with the chopped walnuts. This is to prevent the nuts from settling down to the bottom of the bread after it is baked.
- Mix the remaining flour mixture with the wet ingredients.
- Next mix in the walnuts coated with flour with it.
- Pour the mixture into the prepared loaf pan and bake for 1 hour. It may take 5 or 10 minutes more or less depending on the type of oven.
- Once it is ready, let it rest for 10-15 minutes before you remove from the pan. Let it cool before you try slicing. I was too impatient and sliced it immediately (since I enjoy eating warm bread!!). As a result, the bread crumbled a little as you can see in the picture.
Detailed Steps for Bottle Gourd Bread
Preheat your oven to 180 degree C (350 degree F). Prepare the loaf pan. I have used a 9X5” loaf pan. Apply some oil or non-stick spray and dust with some dry flour.
Wash the bottle gourd, cut the edges and grate it. I usually grate it with the skin. If it is a tender bottle gourd, you can grate the entire thing. If the bottle gourd is more mature, discard the middle membrane and seeds. You need 1 cup of grated bottle gourd.
Take all the dry ingredients, the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. Mix it together.
Take the wet ingredients, the eggs, sugar, oil, vanilla extract and grated bottle gourd in another bowl. Mix it..
Take about 2 tbsp of the dry flour mixture and toss it with the chopped walnuts. This is to prevent the nuts from settling down to the bottom of the bread after it is baked.
Add the remaining flour mixture into the wet ingredients bowl. Mix it just until it comes together.
Next mix in the walnuts coated with flour with it.
Pour the mixture into the prepared loaf pan and bake for 1 hour. Check after 50 minutes to see if it is done by inserting a toothpick or skewer. The timing may vary depending on the oven. If the toothpick comes out clean, the bread is done. If not, bake for another 5 or 10 minutes and check.
Once it is ready, let it rest for 10-15 minutes before you remove from the pan. Let it cool before you try slicing.
Serving Bottle Gourd Bread
- Enjoy a slice of the bread with a cup of coffee for breakfast or evening snack.
- The leftovers can be refrigerated for upto a week and frozen for 2-3 months.
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