FJG Pumpkin Week – Day 2, Pumpkin Loaf
28 October 2014 by Marketing Team
So today we are continuing with our quest to find an alternative path for your poor pumpkins, left outside annually when winter is beginning to set in. Today we have found another potential life-line for our otherwise neglected orange friend. Remember, we want to hear any suggestions and even better photographic evidence of your attempted pumpkin delights.
Day 2 – Pumpkin Loaf
Today we want to make a loaf that stands above your everyday day banana or carrot loaf and to fill your houses with the baking aromas of pumpkin, instead of slowly decaying on your front door step. With festive spices aplenty we believe this loaf will start getting you excited for that big event in December (can’t be discussed until November).
One medium, peeled and deseeded pumpkin
1 ½ cups of brown sugar
2 cups of self-raising flour
½ tsp bicarbonate of soda
½ tsp of ground ginger
½ tsp of ground nutmeg
1 tsp of ground cinnamon
½ tsp of ground cloves
1 – Preheat your oven to 180°C and grease a loaf pan of roughly 10cm x 20cm. Line this with baking paper
2 – Cut your pumpkin into thumb sized chunks (if you have a huge thumb then slightly smaller) and then place in a single layer on a microwave safe plate. Sprinkle with 2 tsp of water, cover with cling film and microwave for 4 minutes on full power. Allow to cool and blend with a food processor.
No microwave – then place in a pan with a covering of boiling water and cook gently until soft for about 15 mins. Sieve then puree either in a food processor or mash thoroughly.
3 – In a separate bowl, with the assistance of an electric whisker, cream together the butter and sugar until you get a pale and fluffy texture. Add eggs and beat and then stir in your pumpkin puree.
4- Combine the rest of the dry ingredients through a sieve into the pumpkin mix and stir. Combine the dough and pour into the loaf pan and smooth the surface.
5 – Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 10 minutes and lift onto a wire rack to cool. This little festive treat can be served warm or cold, enjoy! Nice with a chunk of cheddar cheese.
The FJG Foundation is our charity raising monies for small youth and children’s organisations within the local community. It was established in 2012, and has a cookbook available for sale which is full of homemade recipes inspired, created and photographed by the staff. All proceeds of the book go to FJG Foundation and they make a fantastic present/Christmas stocking filler for only £5 or indeed a donation. Please email Penny Hepburn at [email protected] to get your book today.
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