perfect pumpkin bread…….
Ok time to play catch up. Sorry for the silence over the last two months but life has been swim crazy and those posts have stayed firmly in my head rather than safely ‘wordpressed’ on my laptop. Time to make amends, especially as now the wifi seems stable, D the nocturnal geek has upgraded the software (including the inevitable late nights online), and we are finally back alive and kicking.
I have so many things to share. Things I want to hold as a reminder in my internet memory for years to come, but tonight I’m going to start with some recipes I’ve been experimenting with, to challenge the kids eating habits (and liven up their lunch boxes). Do you suffer from this too? The enthusiasm that comes with the bio box delivery, that wilts as the week progresses into ‘I don’t know how I’m going to use this up on 2 kids whose noses rise skyward at the thought of yet another unusual vegetable on the dinner plate?’
Well finally I’ve cracked it. After hiding various squashes and pumpkin in casseroles and soups, I stumbled upon a recipe for bread. Well, that sort of bread that resembles a cake to be precise. And boy was it a huge hit! Both at home and in the office, the spicy winter bread recipes go down a treat (and if you ignore the amount of sugar that goes in it) surely it is relatively healthy too……..
Perfect Pumpkin bread
(adapted from the recipe Butternut Squash Bread | My Baking Addiction. – big thanks for the inspiration!)
Yield: 1 Loaf
1 cup pumpkin (I chopped a small one into 8 pieces inc skin, and roasted for 45 minutes at 175 degs, then scoop out the flesh and mix with olive oli until it resembles a puree – much healthier that a tin!)
1/2 cup vegetable oil
1/4 cup water
1/2 cup white sugar
1 cup brown sugar
1 3/4 cups all-purpose flour
1 teaspoons bicarb of soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1. Preheat oven to 175 degrees C (350 degrees F). Grease and flour one 8.5 x 4.5 x 2.5 inch loaf pan.
2. In a large bowl, mix together the pumpkin puree, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cardamom.
3. Stir the dry ingredients into the pumpkin mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
4. Bake at 175 degrees for 55-65 minutes or until a wooden skewer inserted into the center of the loaf comes out clean.
More Pumpkin recipes……
- Cheddar Beer Bread (grainmillwagon.com) – a must to try with all the belgian beer we have available!
- Pumpkin Bread Pudding with Bourbon Caramel Sauce (annashortcakes.wordpress.com) – mmmm!
- Pumpkin For Everyone – Vegans & The Health Conscience Too! (powerwallet.com) – fantastic list of alternative recipes for pumpkin
- Pumpkin Spice Cashew Cheese Dip (inthelivingwell.com)
- Roast Pumpkin Seed & Toast Pumpkin Seeds | Pottery Barn (potterybarn.com) – a delicious nibbly bite
- What’s for Dinner? Pumpkin in the Soup, Entrée and Dessert! (fitpast40.wordpress.com) – how to stay fit past 40!