More Autumn Recipes #2 : Pumpkin Spice Loaf

28 Nov

In between running and socialising and working and more socialising, I managed to whip out this little beauty.

Remember those  gorgeous pumpkins we picked up at the farm a few weeks ago? Well we finally cracked one open for this lovely bake. My husband has had this recipe earmarked since last Autumn when I refused to make it for him. See the thing is, I’m not much of a fan of savory loaves and this one has “ginger” in it which put me off even more. There are two flavours I like least of all out of all possible flavours and they are ginger and aniseed. I don’t like ginger biscuits and I certainly don’t like licorice. All the more biscuits for my husband and licorice for my sister!

Anyways, I finally caved and made this cake for my beloved a few weeks ago and I was surprised at how nice it was. I would perhaps go a bit lighter on the spices next time because they overpowered the pumpkin flavour entirely. The most time-consuming part of this recipe is preparing the pumpkin so ladies, a word of advice, get your men involved here for flexing a bit of muscle and cutting up the pumpkin – it makes for a nice show and you can just sit back with a cup of tea and watch! Well, that’s what I did anyway, minus the cup of tea 🙂

If you’re like my mum and you don’t like pumpkin, here’s what’s so good about pumpkin and why you should eat some. Pumpkin might be difficult to prepare but it sure is quick and easy to cook. You can whack it in the microwave as suggested in this recipe, you can boil it, bake it, fry it, grill it… skin on or skin off… what’s not to love?! Roasted pumpkin is my absolute favourite and I would recommend using roasted pumpkin in this recipe if you have the time. Pumpkin is a great source of carotenoid antioxidants (the orange-red colour pigment in pumpkins) that help the body reduce the inflammatory action of free-radicals and help to support a healthy immune system. The potassium content of pumpkin is so good that it makes a perfect pre- and post- workout recovery fuel for the body.  Potassium helps restore the body’s balance of electrolytes and supports heart and muscle function. The added cinnamon in this recipe helps to stabilise blood sugar levels as well as helps to boost brain function. Having said that, there is a lot of sugar in this recipe so please use a suitable substitute if necessary.

So it’s like I said, pumpkin is good, I like pumpkin so why not give this Pumpkin Loaf a whirl. My husband enjoyed this loaf, I enjoyed a few pieces myself and my work colleagues devoured the rest. Enough talk, here’s the recipe.

Pumpkin Spice Loaf

Recipe courtesy of taste.com.au

Ingredients

  • 650g butternut pumpkin, peeled, deseeded
  • 100g butter, softened
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 2 cups self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Method

Step 1 – Preheat oven to 180°C. Grease base and sides of a 6cm deep, 10.5cm x 20.5cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.

Step 2 – Wash and cut pumpkin into 4cm pieces. With water clinging, place pumpkin in a single layer on a microwave-safe plate. Cover with plastic wrap. Microwave on HIGH (100%) for 3 to 4 minutes or until pumpkin is tender. Set aside to cool. Drain and place cooled pumpkin in a food processor. Process until smooth (you should have 1 cup).

Step 3 – Using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs and beat until well combined. Stir in pumpkin.

Step 4 – Sift flour, bicarbonate of soda, cinnamon, nutmeg, ginger and cloves over pumpkin mixture. Stir gently to combine. Spoon into prepared pan. Smooth surface. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Lift onto a wire rack. Serve warm or cold.

Enjoy x

Did you try making the Green Tomato Chutney or Pear and Almond Tart yet?

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