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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.

Pumpkin and Ginger Bread (serves 10-12)

60g butter at room temperature
150g sugar
1 egg
150ml milk
250g self raising flour
1 teaspoon ground ginger
1 teaspoon salt
100g grated pumpkin
50g pepitas

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.

Allow to cool on a cooling rack.  Serve with a dollop of creme fraiche.



Comment from Lizzy (Good Things)
Time November 19, 2012 at 7:24 pm

Sounds delicious, Nic, but then I’m a fan of pumpkin in sweets.

Comment from JJ – 84thand3rd
Time November 19, 2012 at 8:39 pm

Ohh I like this, I usually use pureed pumpkin in cakes but the grated idea is fantastic! Also, never apologise for cake ;D I’ll bring the crazy desserts, you bring the cheese – everybody wins!

Comment from Christine @ Cooking Crusade
Time November 19, 2012 at 8:50 pm

Mmm this looks delicious :) Great use of veggies in a cake 😀 hehe

Comment from Claire @ Claire K Creations
Time November 20, 2012 at 7:35 am

How exciting to use eggs fresh from your own chickens. I always struggle to ‘halve’ and egg. It gets very messy so how kind of your chicken to lay half eggs for you.

Comment from nic
Time November 20, 2012 at 8:25 am

Thanks JJ and Christine. And Claire I am possibly a little too excited about the prospect of using “half” eggs!!!

Comment from Nic@diningwithastud
Time November 20, 2012 at 8:37 am

An awesome cherry pop moment :) thanks for joining the hop!

Comment from Christina @ The Hungry Australian
Time November 21, 2012 at 9:20 pm

I’m loving your photos and styling here – what a lovely outdoor setting. And what a nice looking loaf of bread, too.

Comment from nic
Time November 22, 2012 at 4:57 am

Thanks Christina, I was in the Kangaroo valley so it was nice to have new things to play with!

Comment from Monica (@gastromony)
Time November 23, 2012 at 4:41 pm

I’d love a warm slice of this bread with butter :) Gorgeous for breakfast 😀

Comment from nic
Time November 23, 2012 at 5:02 pm

Interesting! Definitely too sweet for me to put butter on but I know lots of people would!

Comment from GourmetGetaways
Time November 26, 2012 at 3:51 pm

Oh this looks really delicious, I love pepitas in loaves, looks good! Lovely to meet you at the food bloggers Xmas party :)

Comment from muppy
Time November 28, 2012 at 5:30 am

absolutely love your photos nic, gorgeous. so glad you liked my tarts, rhubarb is a vegetable, right? ;P

Comment from nic
Time November 28, 2012 at 5:52 am

Haha! If it is a vegetable it’s one that’s only ever used in desserts… It doesn’t break the rules!!!

Comment from K-bobo @ Gormandize with A-dizzle & K-bobo
Time November 29, 2012 at 6:45 am

This bread looks lovely, I normally use creamy pureed pumpkin in my cakes, but I haven’t tried using it grated. Your photos are lovely too!

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