Cake and Three Veg: Pumpkin and Ginger Bread
Who would have thought I could get inspiration for a dessert from a computer shop?¬† And no, before you say it, I’m not baking with apples.¬† I was checking out a new tablet device, perusing the apps, when naturally I was drawn to the cooking one.¬† It just so happened the page it opened to offered a variety of sweet breads: banana bread, ginger bread, zucchini bread and pumpkin bread.¬† It was fate. I promptly emailed it to myself.¬† This was the perfect recipe for this months Sweet Adventures Blog Hop with the theme of cake and three veg.
I have to confess I wasn’t enthralled by the theme.¬† I’ve never really fancied carrot cake or beetroot brownies it just doesn’t do it for me.¬† Firstly, it’s taken me many years to enjoy desserts, and secondly putting veg into something sweet breaks one of my childhood food rules.
I didn’t manage last months hop so I felt obliged to give this one a go.¬† I also like to be challenged with my cooking and coming up with a dessert I would eat, that contained vegetables, was certainly going to challenge me.¬† I have never come across pumpkin bread before¬† which means I wasn’t tainted with any preconceived ideas. That equals the perfect recipe to pop my “veg in dessert” cherry.¬† I know, probably very common to most of my readers, but you have to remember I’m still a relative newbie to baking.¬† And apologies to our host JJ from 84th&3rd I will never be able to come up with anything as creative as your healthy cooking.
And the result? Quite surprising. I actually liked it and would definitely make it again.¬† It was sweet but thankfully did not taste like pumpkin.¬† The ginger was subtle, but I don’t think that mattered too much as the ginger was not meant to be the star of the show.¬† I was also excited because this provided me with an opportunity to use some eggs from one of my new chickens.¬† Frizzle (a frizzle chicken) lays small but perfectly formed 30-34g eggs.¬† It means I have to use two for every shop bought one, but they work and it also means I can now halve recipes that contain 1 egg. Pretty cool hey?
I adapted the recipe from the app How to Cook Everything.
60g butter at room temperature
250g self raising flour
1 teaspoon ground ginger
1 teaspoon salt
100g grated pumpkin
Pre-heat the oven to 170 degrees Celsius, preferably without the fan.
Cut the butter into cubes and put in the bowl of a stand mixer with the sugar and mix on a medium speed until combined (3-5 minutes).
Lightly beat the eggs then mix with the milk and gradually add to the butter mixture.¬† I’d like to say do this slowly so the mixture doesn’t curdle. I’ve never managed to do this without curdling – I have no idea what affect it has on the end result…
Put the flour into a separate bowl and add the ground ginger and salt and stir until well combined.¬† Add to the egg mixture and stir quickly to combine. You need to make sure it is all combined but don’t over work it.¬† Fold through the grated pumpkin and the pepitas and spoon into a greased loaf tin.
Bake in the pre-heated oven for 1 hour or until golden brown and cooked.¬† To test if it is cooked, stick a metal skewer or knife into the centre of the cake and it should come out clean if cooked.