posted in January 2012
No 14 - Pumpkin Loaf with Honey Glaze
Honey Glazed Pumpkin Loaf
This one came off a calendar from approximately 35 years ago in New Zealand. Maybe it was WI or something. We eat a lot of pumpkin in NZ – roasted, steamed and mashed, as soup, grated in salad – and of course in cakes. They are easy to grow and we always had them in the garden and crawling over the sprawled compost heap (where they had grown from the seeds of last year’s produce, cross-pollinated aliens of the cucurbit world.) They keep well through the winter and featured regularly at our table.
Perhaps I should digress here to say that the things I call pumpkin include a wide range of types not seen in supermarkets here and probably only recognized by people who grow their own (check out this seed merchant under squash and pumpkin: www.organiccatalogue.com). They are all sweeter and more palatable than the orange ones that appear for lantern carving just before Halloween. So I suggest for this you use for this recipe a butternut squash – those pear shaped ones with the pale golden skin. You can peel them with a potato peeler.
Honey Glazed Pumpkin Loaf
Prepare enough mashed cooked pumpkin to make 3/4 cup 
In a basin cream until fluffy 125 g butter & 1 cup sugar
One at a time, add 2 eggs beating each addition well
Sift together
1 3/4 cups self-raising flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves
and mix into creamed mixture alternately with mashed pumpkin.
Lastly stir in 1/2 cup chopped walnuts
Turn into greased and lined loaf tin and bake at 160C for approx. 1 hour
When cooked holes in the loaf with a skewer while still hot and pour over glaze made as follows: 1/4 cup honey warmed with 1/2 tsp cinnamon.
Leave in the tin until cold.
Honey Glazed Pumpkin Loaf
Prepare enough mashed cooked pumpkin to make 3/4 cup
In a basin cream until fluffy 125 g butter & 1 cup sugar
One at a time, add 2 eggs beating each addition well
Sift together
1 3/4 cups self-raising flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves
and mix into creamed mixture alternately with mashed pumpkin.
Lastly stir in 1/2 cup chopped walnuts
Turn into greased and lined loaf tin and bake at 160C for approx. 1 hour
When cooked holes in the loaf with a skewer while still hot and pour over glaze made as follows: 1/4 cup honey warmed with 1/2 tsp cinnamon.
Leave in the tin until cold.
That looks a very acceptable way of serving pumpkin!
ReplyDeleteTotally.
DeleteThat sounds so tasty. We really haven't caught onto squashes, I think, and consider ourselves adventurous to use butternut squash - or perhaps that's just me.
ReplyDeleteYou rarely see any other kind in supermarkets or veg stalls here in UK. In Europe it is a totally different story and in Autumn roadside stalls in rural places are colourful with the varieties available.
DeleteHari OM
ReplyDeleteSlurp... as a lover of pumpkin any way it comes, this one's going to be saved! YAM xx
Air frier?
DeleteI have never grown pumpkins. The cake looks great. Too good to eat even.
ReplyDeleteNothing designed to be edible is too good to eat Dave. Try some pumpkins - if nothing else your livestock will love them - seeds and all.
DeleteI had not thought of the squash as pumkin and this is a recipe i can adjust to my Ibs diet. I have never cooked a butternut squash, but will check them out and make this. pumpkin and squash are on my list of things OK to eat. can't eat honey but pure maple syrup will work as a substitute. thanks
ReplyDeleteI guess you have some flour that you can use as a substitute for regular wheat flour in this. Maple syrup might be even better.
DeletePS will be doing a post with credit to your post about this and the easy process to grab the recipe.
ReplyDeleteBe my guest.
DeleteInteresting, I just saw that cake on Atomic Shrimp's YouTube channel, from an American recipe he said. He used butternut squash, too. I have some in the freezer for when I fancy a cake. I'm thinking of my banana bread recipe, subbing the squash for the banana.
ReplyDeleteSounds like you bake like I do these days - basic recipe I know works, and change out the flavours and fruit and stuff.
DeleteI found it interesting to read the comment about the different types of pumpkin that we take for granted but are not so readily available in the UK. The loaf sound nice :)
ReplyDeleteomg Pumpkin loaf sounds divine. I've made pumpkin cake before with cream cheese icing and it was sooo good
ReplyDelete