Pumpkin Bread ( and it's oh, so yummy )

 Recently I was on the hunt for new pumpkin recipes to make the most of the rogue pumpkin we had growing in our garden.

I already bake pumpkin scones,  make pumpkin soup,  veggie soup and of course roasted pumpkin.  I had in my head that I wanted to make a bread or loaf type cake with pumpkin being the main ingredient.  

So after doing a Google search I came up with this recipe and the reviews were fantastic.  Of course I've tweaked the recipe like I usually do to suit our tastes.  I've tried to estimate how much cinnamon,  nutmeg,  ginger and allspice I used but in reality I gave each bottle a really good shake.  I wanted lots of flavour.

1 cup of cooked,  drained Pumpkin.  I used Jap / Kent

100g of salted Butter

1 1/2 cups of Brown Sugar

2 Eggs at room temperature

2 cups of Self Raising Flour

1/2 teaspoon of Bi Carb of Soda

2 teaspoons of Cinnamon

2 teaspoons of Nutmeg

1 teaspoon of dried Ginger

1 1/2 teaspoons of Allspice

Grease and flour an oblong loaf pan.  Line the base with baking paper

Also have a 6 hole muffin tin ready,  lined with patty cases.

Cream the butter,  sugar and eggs together until smooth.

In a separate bowl mix the flour,  bi carb,  cinnamon,  nutmeg,  ginger and allspice until well combined.

Add the flour / spice mix to the wet ingredients and combine with a wooden spoon.  The mixture will be quite thick.

Spoon the batter into the lined loaf tin until it's 2 / 3 full.

Spoon the remaining batter into the muffin tin.

Bake the loaf at 160 degrees Celsius ( 320 Fahrenheit ) for 50 - 55 minutes until a skewer comes out clean.

Bake the muffins at 160 degrees Celsius for approx 25 minutes.

Turn onto a cake rack to cool.

NOTES - 

*  The loaf can be sliced and toasted in an air fryer for 5 minutes until golden.  Serve with butter.

*  I like the muffins heated in the microwave,  cut in half and served with butter.

*  The loaf and muffins can be frozen

*  I think the brown sugar content can be reduced to 1 1/3  cups.  I'll let you know the next time I make it.

*  I used homemade brown sugar in this recipe.

Pumpkin Loaf

Pumpkin Muffins

Yummy and tasty

Have you made a pumpkin loaf or bread before ?

If you use this recipe,  please let me know what you think.

Chocolate Ring Cake

This chocolate cake recipe has been a favourite on our home for over 15 years.  Iced or un iced,  it doesn't really matter.  It seems to disappear before my eyes.  Great for lunchboxes,  gatherings or to freeze for future occasions.

90 g of softened butter
2 eggs
dash of vanilla extract
2/3 cup of white sugar
1 1/4 cup of Self Raising flour
3 tablespoons of cocoa powder
3/4 cup of milk
1/4 cup of canola oil

Cream the butter,  sugar and vanilla until light. 
Add the eggs and beat in well. 
Add all the other ingredients and beat until light and fluffy.  Add extra milk if mixture looks a little stiff.
Pour into a greased and floured ring tin
Bake at 180 degrees Celsius for 40 - 50 minutes until a skewer comes out clean
When the cake is cold,  invert onto a cooling rack.
Ice with chocolate icing and sprinkles ( or coconut ).

 This recipe is easy to double. 

Whole Orange Cake

This orange cake has a lovely rustic flavour and texture.  It's not too sweet and the orange flavour is authentic.  I hope you enjoy it as much as we do.

1 whole orange
1  cup of  white sugar
3 eggs
1 cup of Canola or Olive oil
2 cups Self Raising flour

Cut the orange in 8 pieces taking out any pips.  Whiz in a food processor until smooth.

Add the eggs,  sugar and oil and whiz until well combined.

Add the flour and whiz again,  scraping down the sides of the processor.

Pour the cake batter into a large greased and floured fluted ring cake tin or two medium loaf tins

Bake in a 180 degrees Celsius  oven for about 40 minutes until  the middle springs back.

When  the cake is cool,  turn onto a cooling rack

This cake can be iced with lemon icing and dusted with coconut.

Notes -

*  Yes you need to use the whole orange - rind and all ( except the pips and sticker ).

*  The batter can be baked into little cup cakes.

*  The cake can be frozen.

*  If you use olive oil make sure it's mild in flavour.  Otherwise,  combine it with canola oil for a mild flavour in the cake.

* When oranges are in season and cheap,  I whiz up lots of oranges,  divide into small containers and freeze for future baking.  This makes the cake budget friendly.