Pumpkin Bread (cake)

This is called bread but it is a cake! To me making loaf cakes are the best. They are easy, not too fussy and best of all require little or no decoration so once the cake is in the oven, that’s it you’re done, it’s so satisfying. They are the perfect cake to make if you are in a hurry or don’t bake very often. Also loaf cakes seem to be a little more robust. So in keeping with trying to be healthier they stand up well to whole-wheat flour and brown, less refined sugar. Every time I make this I reduce the white flour and sugar a little more, replacing them with whole-wheat flour and brown sugar. I will eventually get around to making the cake a completely whole-wheat, brown sugar cake. I make this from Halloween to Thanksgiving, as soon as pumpkins start appearing!

Having lived in the UK for so long Thanksgiving was but a memory for me.
As a child in the US with an English mother we did celebrate Thanksgiving, she embraced the American cranberry sauce and sweet potatoes, no marshmallows in sight though!  I remember Thanksgiving through Christmas as one long, exciting period beginning and ending with the same turkey meal!
It was sad circumstances that bought me to the UK, my mother had died and when I came here to live with my Aunt, among so many other things, Thanksgiving was lost to me. It is not celebrated here and I always had to go to school or work, in fact I always  found it quite a sad day. I tried to recreate it one year in my early 20s and had one of my saddest moments when my one baked sweet potato fell & smashed on the floor. I was devastated!
Last year I discovered Twitter and as I followed in many others Thanksgiving preparations I had a revelation, I was going to celebrate Thanksgiving again! My husband and I went to an American restaurant in London for Thanksgiving dinner, I loved it!

This year we aren’t going out but I’ve thoroughly enjoyed following all the Thanksgiving talk and preparations on twitter. I will raise my glass on Thursday (when I get home from work!)
to join in the celebrations.

I tried making pumpkin pie a while ago but my oh too European husband couldn’t bring himself to try it so instead I will make this Pumpkin bread (which for some reason my husband finds more palatable!)  to enjoy over the weekend. It’s a combination of 2 recipes cut from magazines a long time ago.

This Pumpkin Bread will fill your house with seasonal aromas. The pumpkin does not really flavour the cake but adds great lightness even bounce to the texture. The taste is warm and spicy with cinnamon and nutmeg. Its perfect with a cup of coffee especially on a dull day, a lovely way to warm your soul as the colder days are coming.

Pumpkin Bread

  • 225 gram pumpkin puree (I used fresh pumpkin but I’m sure canned would be fine)
  • 2 large eggs
  • 115 ml extra virgin olive oil
  • 80 ml water
  •  250 gram brown sugar
  •  50 gram white sugar
  • 250 gram wholemeal flour
  • 50 gram white flour
  • 1 tsp baking soda
  • 1 tsp grated nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves

Preheat oven to 175 degrees C,  350 degrees F

  1. Grease and base line one 2 lb loaf tin.
  2. In a large bowl mix the pumpkin puree, eggs, oil, water and sugars. (I used my mixer but by hand works fine.)
  3. In a separate bowl whisk the rest of the dry ingredients (flours and spices).
  4. Fold the dry ingredients into the pumpkin mix.
  5. Pour into prepared loaf tin. Bake for 50 minutes to 1 hour until a cake tester comes out clean.
  6. Cool in tin for 15 minutes or so before turning out onto cooling rack.
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