Wondering how to use up all that leftover pumpkin-here's a Riverford recipe for pumpkin & pecan loaf
Pumpkin & pecan loaf
Riverford Cook, Kirsty Hale, has a great recipe idea to make the most of all that left over pumpkin.
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Here's her recipe (and blog below) for pumpkin & pecan loaf, great with a cup of tea on a cold winter evening:
pumpkin &
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pecan loaf
To make your pumpkin purée, steam pieces of pumpkin
flesh until tender. Leave in a colander to cool and drain off the excess
moisture, then blitz in a food processor until smooth.
You will need:
100g unsalted butter, softened at room temperature
200g light brown sugar
1 large egg
100g pecans, roughly chopped (or use walnuts)
250g self-raising flour
1 heaped tsp ground cinnamon
good pinch of salt
120ml milk
225g pumpkin purée
Method:
Butter a 1 litre loaf tin and line it with baking
parchment. Put the butter and sugar in a large bowl. Beat together until light
and fluffy (use an electric hand mixer if you have one, it's easier). Stir in
the pecans and pumpkin purée. Add the flour and cinnamon and stir to combine (don't
over mix it). Stir in the milk. Pour into the tin. Bake at 180C for 50-60 mins,
until a skewer inserted into the loaf comes out clean. Cool in the pan for 10
mins. Turn out onto a cake rack and leave to cool completely or serve slightly
warm, in thick slices.
Kirsty's Blog, October 2012
Use your loaf
In our house, the giant hound and I share different views
on Hallowe'en and Bonfire night (or whatever you want to call them), even
before we get into the commercial nonsense debate.
I don't like yo-yoing up and down to feed the trick or treaters,
he loves the attention every doorbell ringer gives him, even if they look like
Freddy Kruger. I'm crackers for a firework, while he needs a sedative to get
him through the season's unidentifiable bangs.
Neither of us is that fussed about eating pumpkin though,
particularly when there's tastier squash around. But if you took away an
impossibly large orange orb at one of our farm pumpkin days last weekend and
you're wondering what to do with all the innards once it's carved, don't dump
them in the compost. Soup it up with curry spices or ginger to warm your hands
in between lighting sparklers, or try this pumpkin and pecan loaf. The puréed
pumpkin keeps the loaf moist and it's easy to make, so it's good for baking with
the kids.
For more of Kirsty's blog, and to follow our Riverford blog, visit us here: http://blog.riverford.co.uk/
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