Saturday, 8 November 2014

Pumpkin Bread

Pumpkin Bread

If you're looking for a way to use up that lovely fresh pumpkin puree that you have left over after making those yummy pumpkin pies , then here's a great recipe that you will love as a treat :) It's delicious and a great Autumn treat.

Ingredients :
1 and half cups of plain flour (all purpose)
1 and half cups of granulated sugar
half a cup of pumpkin puree
2 medium eggs
half a tsp salt
half a tsp baking powder
half a tsp baking soda
half cup of cooking oil 
1 tsp vanilla Extract
1 tsp pumpkin spice or as needed

This recipe does not require any butter as the oil is the substitute.

Method and preparation:

Pre heat the oven to 180 (350)

 Add the pumpkin puree, eggs, oil, Vanilla extract  and pumpkin spices to a large mixing bowl and mix well.

Now add the sugar and mix through.

Now sift in the flour , baking powder, baking soda and salt.

Gently fold the the flour into the wet mixture until it's all incorporated but do not over mix as this will make the bread dense.

Lightly grease a loaf tin and carefully pour in the batter.

Bake in the middle shelf for 50 minutes or until the skewer inserted in the center comes out clean.

Let the pumpkin bread cool for a few minutes ( yeah right) 

Then slice and enjoy with my delicious Maple Butter

Please try this recipe, I guarantee it will be a hit with everyone :)

Note : Because this bread is made with oil and not butter it will stay soft in the fridge for a week and you can also freeze this bread too :) Enjoy.

Maple Butter

Maple Butter

I've seen many recipes for spiced butter and I saw a recipe I liked for spiced honey butter but the only problem was that I had no honey at home but I did have some maple syrup so I thought why not substitute the honey with that. 
The end product was soooo amazing and there's really nothing to this recipe so please give it a try.

There are no real measurements to this recipe as it depends on how much you are wanting to make.

Butter or margarine of your choice
Ground cinnamon (as needed)
Ground nutmeg (as needed)
Ground ginger( as needed)
Mixed spice (optional)
Squirt or tablespoon of maple syrup

Method and preparation:

Add all the above ingredients in a bowl and mix well.
Refrigerate for at least half an hour to let the flavours infuse. 

This butter can be kept up to 3 weeks in the fridge and can also be frozen for 6-9 months.

You can use this butter with many of your favourite spiced cakes or even melt it and pour over popcorn (that just came to me ;) ) even spread it on hot corn on the cob... yummyyy.

I hope you try this recipe out and enjoy it :)