WTISIM: Pumpkin and Ginger Teabread
For the Love of Gourd. I've been featuring quite a few pumpkin recipes recently on my blog - pumpkin and flowering quince jam, pumpkin and ginger jam, pumpkin and nutmeg soup, to name just the last three. But I wanted something more mainstream this time, so I baked a pumpkin and ginger loaf, or a teabread.
This pumpkin loaf is somewhat different, as it uses grated raw pumpkin instead of cooked pumpkin purée. It's a slightly modifying recipe from BBC Good Food (November 2002). When I baked it few weeks ago, I had run out of those delicious Buderim ginger nibbles that you can buy at Lakeland stores in the UK. If I had had them at the time, I would have certainly thrown in a generous handful of them, for sure..
Pumpkin Loaf with Ginger
(Sügisene kõrvitsakeeks ingveriga)
Serves 10
175 g butter, melted
140 g runny honey
1 large egg
250 g raw butternut squash or pumpkin, coarsely grated
100 g light muscovado sugar
350 g plain flour
2 tsp baking powder
1 Tbsp ground ginger
2 Tbsp demerara sugar
Mix melted butter, honey, whisked egg and grated pumpkin in a blow. Fold in the flour, baking powder and ground ginger.
Spoon the batter (it's quite heavy) into a buttered and lined loaf tin, sprinkle with demerara sugar.
Bake in the middle of 180 C/350 F oven for 50-60 minutes, until the cake is golden brown and nicely risen.
Cool in the tin for 5 minutes, then remove from the tin and cool completely on a metal rack.
Slice and serve with butter. Mmmm... Sumber http://nami-nami.blogspot.com/
This pumpkin loaf is somewhat different, as it uses grated raw pumpkin instead of cooked pumpkin purée. It's a slightly modifying recipe from BBC Good Food (November 2002). When I baked it few weeks ago, I had run out of those delicious Buderim ginger nibbles that you can buy at Lakeland stores in the UK. If I had had them at the time, I would have certainly thrown in a generous handful of them, for sure..
Pumpkin Loaf with Ginger
(Sügisene kõrvitsakeeks ingveriga)
Serves 10
175 g butter, melted
140 g runny honey
1 large egg
250 g raw butternut squash or pumpkin, coarsely grated
100 g light muscovado sugar
350 g plain flour
2 tsp baking powder
1 Tbsp ground ginger
2 Tbsp demerara sugar
Mix melted butter, honey, whisked egg and grated pumpkin in a blow. Fold in the flour, baking powder and ground ginger.
Spoon the batter (it's quite heavy) into a buttered and lined loaf tin, sprinkle with demerara sugar.
Bake in the middle of 180 C/350 F oven for 50-60 minutes, until the cake is golden brown and nicely risen.
Cool in the tin for 5 minutes, then remove from the tin and cool completely on a metal rack.
Slice and serve with butter. Mmmm... Sumber http://nami-nami.blogspot.com/
Belum ada Komentar untuk "WTISIM: Pumpkin and Ginger Teabread"
Posting Komentar