Autumn is truly here. Mornings became foggy with fresh crisp air and
afternoons turn quickly to dusk lit just by street laterns and window lamps.
You wish yourself under the duvet or warm checked plaid by flickering fire
with something cosy and comforting to eat. Slow cooked meals like hearty soups,
roasted vegetables, stews and puddings are the best at this time of the year. This
spicy pumpkin bread will help you to warm up on a cool and rainy autumn
morning. Pumpkin puree makes it soft and you can keep it in the fridge for a
couple of days. Give it a try!
Spicy pumpkin bread
adapted from honey & jam
makes 2 Loaves
3 cups all-purpose flour
1/2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1,5 cups (about 300g) granulated sugar
1 cup butter, really soft
3 large eggs
1 can (16 oz) of pure pumpkin (I used homemade puree)
3 cups all-purpose flour
1/2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1,5 cups (about 300g) granulated sugar
1 cup butter, really soft
3 large eggs
1 can (16 oz) of pure pumpkin (I used homemade puree)
1/2 cup chopped pecans
Preheat oven to 175˚C and spray two medium loaf pans with nonstick cooking spray.
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
You can also use homemade pumpkin puree. Just bake pumpkin cut into small
pieces at 200˚C about 20-30 minutes until soft and tender. Then mash it.
In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about 1 hour or until an inserted knife comes out clean the top is golden.
