If you have a backyard vegie garden, are the pumpkins taking over? Can't face another pot of pumpkin soup? Well as I mentioned in a previous post I do love a sweet recipe that involves vegetables. So today I'm celebrating the fact we have pumpkins piling up that I can turn into at least one pumpkin and honey loaf. My friend Cath who is a keen backyard vegie gardener and wholefood mama introduced me to this dense and not overly sweet 'cake'; a loaf Cath baked made perfect fare for our picnic on a recent warm autumn day. So, thanks Cath for sending the recipe over.
Pumpkin & Honey Loaf recipe
Ingredients
You will need to cook 200g pumpkin
1 C white self-raising flour
1C wholemeal self raising flour
1/2 teaspoon mixed spice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
60g butter
1/2C cold mashed pumpkin
1/2C chopped dates
1/3C honey
1/4C milk
1 egg, lightly beaten
2 tbsp oil
To make
Grease 14cm x 21 cm loaf pan, line with greaseproof paper. Sift flours & spices into large bowl. Rub in butter. Stir in pumpkin, dates, honey, milk, egg and oil. Spread mixture into tin.
Bake in moderately slow oven for about 45 minutes or until firm. Stand for 5minutes before turning onto wire rack to cool.
(Recipe originally from Australian Women's Weekly Vegetarian Cooking)
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