Our neighbours have had a bumper pumpkin harvest this year, and of course, we've benefited from same. I knew I had an extremely easy recipe for a tasty loaf, so yesterday decided I should try to use some of these pumpkins!!! I'll share the recipe with you. It's copied out on a small piece of paper, so I can't tell you where it's come from. I've changed it a little. We usually just butter the slices, but to be honest, some cream cheese frosting flavoured with lemon rind/juice might be worth a try too.
Pumpkin Bread: [1] Into a large mixing bowl place 2 cups self raising flour, ¼ teasp bicarb soda, ½ teasp cinnamon, ½ teasp nutmeg, pinch salt - rub in 2ozs [60grams] soft butter or margarine, and then ½ cup chopped pecans. [2] Into another bowl place ½ cup soft brown sugar, 1 egg, grated rind of one orange, ½ cup milk, ½ cup cold mashed pumpkin, and mix until combined. Stir the 'wet' mix into the 'dry' mix, and mix lightly. Don't overmix. Bake in a loaf pan at approx 125°C [fan forced oven] for approx 55 minutes [timing will depend on tin used and your own oven]. This loaf has a lovely flavour and texture. I think the orange rind gives it something.
5 comments:
Linda, that looks yummy. I also love the cup/saucer/plate. Very pretty all round.
linda it looks and sounds really good, I love pumpkin pie, and I have used the can pumpkin in a spice cake mix,boxed, and it is'nt as fattening and has the pumpkin taste.
I must admit that I have never made anything with a pumpkin ( a gap in my education?), but this cake sounds yummy, I must try it if I'll come across some pumpkin.
Oh,naughty Linda...I've just caught up with this recipe...can I use tinned pumpkin..we have some in the pantry??
Anney x
Hello Anney, LOL........I think tinned pumpkin would work just fine. To be honest, the pumpkin 'taste' is not evident in the eating. Actually, it's the grated orange rind that gives it the flavour [well, that's the taste I feel on my tongue/taste buds initially]. It's a good plain type of cake, not overly sweet.
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