Sunday, 29 September 2013

Pumpkin Loaf

To me, Fall means pumpkins and I love pumpkin flavoured...uh...pretty much everything! I was at Starbucks the other day picking up my daily dose of caffeine and they just happened to be sampling pumpkin loaves. What can I say, anything from Starbucks is delicious and this was no exception. Since my jar of pumpkin puree was still sitting in the fridge, this became my chance to recreate.

You can use the canned stuff but I made mine from a couple of sugar pumpkins. you can find sugar pumpkins anywhere this time of the year but just to be cool, I got mine from a farm. All you do is split it in half, take all the seeds out and roast it for 1 hour in a 450 F oven. Once it's cool enough to handle, scrape out the flesh and puree it in a blender. I have to refrain myself from eating it out of the jar (Pumpkin puree + ground cinnamon+ground cloves+ ground all spice+ground ginger= the next best thing to a pumpkin pie <3)

To make 2 small loaves:

3 eggs
3/4 cup oil
1 cup pumpkin puree
1 cup sugar
1/4 cup brown sugar

1 1/2 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground cloves
1/4 tsp ground all spice
1/2 tsp ground ginger
1 tsp cinnamon
pinch of salt

Pre-heat oven to 350 F. Grease and line 2 small loaf pans.

Combine eggs and sugars and mix until frothy. Add oil and pumpkin puree and mix well.

Sift together all spices, flour, baking soda and powder, salt. Gently fold into the wet mixture. Please pleaseeeee don't over mix. It seems like it's impossible to over mix since the batter is really runny, but it turns rubbery so easily. That's speaking from experience.

Bake for 45 min, let cool and slice.