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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.

 

Comments

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 :D 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 :D

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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