image

image

MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

26.9.12

PUMPKIN LOAF


The first pumpkin loaf I ever had was at the Snyder cabin in Prince George back in the seventies. This recipe makes two loaves, to use up a small can of pumpkin puree. But it is well worth making the two, because these are surprisingly delicious loaves. The texture is cake like, soft and slices thinly and evenly. Freeze the second loaf for use later or better yet, spread the goodwill and give one loaf away.

3-1/4 cup flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
2 tsp baking soda
2 tsp salt
1-3/4 cups pumpkin puree
1 cup vegetable oil
1 cup sugar
1-1/2 cups brown sugar
4 eggs
1 tsp pure vanilla extract
1 cup buttermilk
1-1/2 cups golden raisins

• Preheat your oven to 350 F.
• Spray two 9 inch loaf pans with non-stick spray and line with parchment paper. Set aside.
• In a large mixing bowl, whisk together the flour, 1 cup sugar, cinnamon nutmeg, allspice, ginger, baking soda and salt. Set aside.
• In a medium bowl, whisk together the pumpkin purée, oil, 1-1/2 cups brown sugar, eggs, vanilla extract and the buttermilk.
  • Add the pumpkin mixture to the flour mixture and gently fold into the dry ingredients. As with all sweet loaves, do not over mix or beat the batter. Just combine the dry and the wet mixtures so there are no dry parts remain.
• Fold in the raisins.
• Divide the batter between the two prepared loaf pans.
• Bake in the preheated oven until a knife inserted in the middle comes out clean. [Do not go by how the loaves look. They could appear to be ready and the middle could be still runny.]
• Cool the loaves completely and then let them rest for a couple of hours before slicing. They will slice like a dream.

3 comments:

  1. Maybe this could convert me into pumpkin eating? This is one of the rare vegetables I am not fond of. Your cake looks moist, rich and reminds me a bit of my carrot cake.

    ReplyDelete
  2. Sissi, if you don't like pumpkin... it does have a pumpkin taste. Just like pumpkin pie. After two days it begins to be very pumpkiny. It was delicious, but then I like pumpkin.

    ReplyDelete
  3. Thanks a lot, Zsuzsa. I will skip it then. It's such a pity pumpkin cannot be eaten raw: I love its colour and smell when it's still raw...

    ReplyDelete

Translate

me

My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive