a comforting warmly spiced loaf to enjoy with a cup of tea or hot apple cider and a friend.
you’ll be able to enjoy a slice or two outside this weekend!
an autumn picnic perhaps?
we grow pumpkins and squash that you can use in this recipe.
our winter luxury pumpkin, or hubbard squash would work perfectly.
i had extra pumpkin purée after making a pumpkin pie.
our hubbard squash
you will need..
3 1/2 cups of all purpose flour
2 teaspoons of baking soda
1 1/2 of teaspoons salt
1 teaspoon each of.. nutmeg, cinnamon, ground cloves, and ground ginger
1/2 cup of unsalted butter plus a little extra for the pans
3 cups of sugar
2 cups of pumpkin purée.. 1 medium winter luxury pumpkin, or 1 small hubbard squash
2/3 cup of water
1/2 cup of olive oil
4 large eggs at room temperature
1/3 cup raw pumpkin seeds.. also called pepitas
1/3 cup turbinado sugar
to make..
preheat your oven to 350°.
roast your pumpkin. you can do this a day before.
place the pumpkin whole, on a parchment lined baking sheet.
bake until tender.. about 55 minutes.
cut the pumpkin in half and scoop out the seeds.. you can roast them later.
remove the flesh from the skin and puree in a food processor until smooth.
measure out 2 cups and set aside. you can freeze any leftovers.
butter 2 9x5 loaf pans and dust with flour.
my vintage triple loaf pan was the equivalent.
melt the butter in a small saucepan and set aside to cool.
combine flour, baking soda, salt and spices in a mixing bowl.
in the bowl of an electric mixer, blend the sugar, pumpkin purée, water, olive oil and melted butter until smooth.
add the eggs, one at a time, and mix until well combined.
add the flour mixture in 3 batches, mixing on low speed until combined. be sure the batter is smooth.
split the batter evenly between the pans, and top with pumpkin seeds and turbinado sugar.
bake for 55 to 60 minutes or until a toothpick inserted in the centre comes out clean.
let the loaves rest for 10 minutes, then flip them out of their pans.
put the kettle on..
remove any stringy pumpkin pieces and rinse in a colander.
pat the seeds dry and spread them on a parchment lined baking sheet.
drizzle with a little olive oil and sprinkled with salt.
tuck them in your already warm 350° oven.
bake for 10 minutes, give them a little stir and roast for another 5 ish minutes.
did you see the beautiful full moon last night?
coincidentally, we woke up to our first frost yesterday
and this moon is also known as the moon of the first frost!
see you soon.
warm hugs,
laura
