Spiced Pumpkin Loaf

Oct 27, 2014

An afternoon at the allotment, crisp and sunny just as I like it!

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Angus sits patiently watching me digging up the last of the spuds and weeding, weeding, weeding. Time to put my allotment to 'bed' before the winter sets in. Still some plants are hanging on in there with their last blooms and my asparagus looks like ferny Christmas trees.

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There is nothing better after a good session digging than knowing that a steaming hot cup of herbal spiced chai tea and a piece of pumpkin loaf is awaiting my return. This cake is warming, with notes of winter spice and bitter molasses. Sweetly satisfying and filling enough to keep me going until supper.

With Halloween just around the corner it seems some what criminal to buy tinned pumpkin. If you are making Halloween lanterns then why not cook up the scooped out pumpkin and use?

I baked a whole Crown Squash for an hour and a quarter, ensuring that I pierced the skin to prevent an oven explosion. Once cooled enough to handle it was simply a matter of scooping out the flesh and blitzing in a small food processor; although to behonest mashing the flesh would have worked just as well.

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Don't forget to keep the pumpkin seeds and add to homemade granola, use in a crumble mix or simply snack on. 

The puree can then be used in the recipe below. You may find you have more puree than you need. I used the remainder as a side veg, mashed with potatoes and also added 100g to my pancake mix to make pumpkin pancakes.

 

Pumpkin Loaf

 

425g pumpkin puree

100g brown sugar

100g molasses (treacle)

59ml sunflower oil

3 eggs

1 tsp vanilla extract

188g plain flour

1 ½ tsp baking soda

1 ½ tsp ground cinammon

½ tsp ground nutmeg

½ tsp ground cloves

½ tsp salt

 

Preheat oven 180° C

Line a approx 9x5 inch loaf tin 

In a large bowl beat together the brown sugar, pumpkin, molasses, oil, eggs and vanilla.

Fold in the flour, baking soda, spices and salt.

Pour into the loaf tine and bake for 50-60 mins or until a knife inserted into the centre comes out clean.

Allow to cool fully prior to cutting.

Will keep well wrapped in foil for at least a week.

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Thanks to The Pastry Affair for this recipe. The original recipe had a sugar cinnamon topping which I omitted.



Category: Eat

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