I have seriously fallen in love with the humble pumpkin this year, and this is another recipe that I just had to try! We’re huge fans of ginger and it works perfectly with the pumpkin in this squidgy pumpkin and ginger loaf. It tastes even better if you wrap it up well in parchment paper and then in foil for a few days before eating it – it’s very difficult to do this but it’s so worth it!
This recipe is taken from this month’s birthday edition of BBC Good Food magazine.
250g/9oz chunk of pumpkin or squash flesh
50g/2oz black treacle
140g/5oz golden syrup
140g/5oz light soft brown sugar
100ml/3 ½ fl oz semi-skimmed milk
100g/4oz cold butter, diced (plus extra for greasing)
225g/8oz self-raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
2 tsp mixed spice
2 medium eggs, beaten
8-10 chunks crystallised ginger, thinly sliced
1. Put the pumpkin or squash in a microwave-proof bowl with a dribble of water. Cover with cling film, pierce with a couple of holes and cook in a microwave on High for 5-10 mins (alternatively, chop into chunks and boil in a pan of water for 10-15 mins), and leave to cool. Mash or blitz in a food processor until smooth.
2. Put the treacle, syrup, sugar and milk in a pan and heat gently until the sugar has dissolved. Set aside to cool a little.
3. Heat the oven to 180C/160C fan/gas mark 4, and line a 900g loaf tin with greaseproof paper. Sift the flour, bicarb, spices and a pinch of salt into a bowl together. Tip in the diced butter and rub it in with your fingertips until no big lumps remain.
4. Whisk the mash and the egg into the lukewarm syrupy mixture, and then stir everything into the dry ingredients. Pour the batter into the prepared tin and then scatter most of the crystallised ginger on top.
5. Bake in the oven for around 45 mins or until a skewer poked in the centre comes out with just moist crumbs attached. Scatter over the remaining sliced ginger to stick and then cool in the tin.
Enjoy with a cuppa – a few days later, if you can wait! 🙂
Post updated 7th November 2016.