A tad late I know, but we couldn’t find any pumpkins last weekend when it was actually Halloween for love nor money, however, this week we managed to bag ourselves one!
I’ve never made anything with pumpkin before and never really tried it, so I thought a simple loaf cake was as good a place as any to start.
HOW TO MAKE YOUR OWN PUMPKIN LOAF
* 200g Plain flour
* 1.25 tsps Bicarbonate of soda
* 1 tsp Salt
* 1 tsp Ground cinnamon
* 0.5 tsp Ground nutmeg
* 255g Pureed pumpkin (I made my own but you can get it in the supermarket)
* 200g Dark brown soft sugar
* 110ml Buttermilk
* 1 Egg
* 2 tbsps Margarine
Step one – I stared by making my pumpkin puree, to do this cut the pumpkin in half, then hollow it out, and remove all of the seeds and white stringy bits. Then put both halves on a baking tray lined with foil and popped it in the oven at 200ºC for 30 to 45 minutes (obviously this is dependent on the size of your pumpkin, ours weighed 1.5kg).
Step two – Wait for the pumpkin to cool and scoop out the orange flesh, making sure not to get any of the outer skin whilst doing this. Pop it in a blender and blitz into a puree, and voila! You have yourself pumpkin puree for half the price you’d pay in the supermarket and nearly three times as much (we got about 700g from ours).
Step three – Pre-heat the oven to 180ºC. Lightly grease and flour a 23cm loaf tin, and set aside.
Step four – Sift the flour, bicarbonate of soda, salt, cinnamon and nutmeg into a large bowl.
Step five – Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended.
Step six – Pour into the loaf tin and smooth the top.
Step seven – Bake for one hour or until a cocktail stick inserted into the centre comes out clean.