A pumpkin recipe: Halloween perhaps?? No, my recipe was inspired by the fact that pumpkin was $1 a kilo yesterday. Today it was $2-14 but I didn't let that stand in my way. What I especially love about this bread is that it improves with keeping, just the right kind of cake for me as I plan to keep this for Morning Tea on Wednesday. It also made 3 cute little loaves, which is a bonus.
This recipe calls for a tin of pumpkin puree, but I couldn't buy any here. Instead I steamed some pumpkin, with the skin on, because when it is soft it is so much easier to peel and The Labradors are crazy for pumpkin. You need approximately 420g of pumpkin puree, and maybe 1kg of cut pumpkin to start with. I put the pumpkin in the steamer over the saucepan and it took about 25 minutes to cook. I just mashed it up, and didn't need to put it in the food processor at all. I think any kind of pumpkin would be fine.
I also added some freshly grated ginger, to ginger up the bread!!! If you like ginger, I'd really recommend this. The foil tins I used measure 20 x 11 cm (8 x 4 inches) and each holds 500g of the batter. Although the recipe recommends 175*C, I think if your oven is fan-forced 160*C would be a better temperature. My cakes peaked and then split on top. I am beastly careless, but if you crave perfection, use the lower temperature.
I didn't add an icing at all, but a simple lemon glaze would do nicely.
Ginger Pumpkin Bread makes 3 small loaves
- 420g pumpkin pureed or mashed: butternut, Australian Grey eg
- 375g (2 1/2 cups) plain flour
- 1/2 tspn salt flakes
- 2 tspn baking powder
- 2 tspn ground ginger
- 180g butter, melted and cooled a little
- 220g (1 cup) caster sugar
- 220g (1 cup) brown sugar
- 3 eggs
- thumb sized piece fresh ginger, peeled and grated: if you like
Sometime before you want to bake, prepare the pumpkin puree or mash.
Preheat the oven to 175*C, or 160*C fan-forced, and grease and line three
20 x 11 cm loaf tins.
Sift together the flour, baking powder, salt and ground ginger. Set aside.
To the cooled pumpkin, add the caster and brown sugars, eggs, melted butter and some freshly grated ginger if you so choose. Mix to combine thoroughly.
Finally pour the dry ingredients into the wet and whisk until smooth. Pour into the prepared loaf tins, distributing evenly. Drop each tin onto the bench, gently, to make sure there are no bubbles in the loaves.
Bake for about 50 minutes, rotating the tins half way through. The loaf is ready when a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes and then place on a rack until completely cold.
The cakes will keep well. Wrap them in clingfilm and store in an airtight container. You can also, of course, freeze them. As I can eat Ginger Pumpkin Bread, I did. It is deliciously moist and full of flavour. Happy Great Pumpkin bread making!!!