- I was inspired to write this recipe when I had an abundance of pumpkin in my vegetable rack. The easiest way to make fresh pumpkin puree is to cut the pumpkin in half with its skin on, roast for 40 minutes on 200C/ 400F and when cool scoop out the flesh.
- Leave it to drain in a sieve for about 20 minutes as you don’t need the excess liquid. Puree it in the food processor or hand mixer and use as you wish.
- Add to smoothies, pies, vegetable bakes, soups or you can freeze it for another time or of course buy the ready tinned for a quick option!
- This chunky cake which I served as my family Friday night dessert features a delicious mix of spices, seeds and walnuts. Serve with ice cream or custard.
- 300g self-raising flour
- 200g brown sugar
- 250g pumpkin puree or use tin pumpkin puree
- 125ml milk or non dairy plant based milk – like almond, coconut, cashew, soya
- 1 teaspoon lemon juice
- 150g margarine, melted
1 teaspoon mixed spice
1 teaspoon ground cinnamon
- 2 eggs
- 100g dark choc chips
- 55g chopped walnuts
- pumpkin seeds to sprinkle
- Chopped walnuts, extra, to sprinkle
- Dark choc chips, extra, to sprinkle
- Preheat oven to 170°C.
Grease the base and sides of a 1kg loaf tin and line with baking paper, allowing the sides to overhang.
- Combine the flour and sugar in a large bowl.
- Whisk the pumpkin, milk, lemon juice, margarine, mixed spice, cinnamon and eggs in a bowl until well combined.
- Add to the flour mixture with the choc chips and walnut. Stir until combined.
- Spoon into the prepared pan and smooth the surface.
- Sprinkle with the pumpkin seeds, extra walnuts and extra choc chips.
- Bake for 1 hour or until a skewer inserted in the centre comes out clean.
- Set aside in the tin for 10 mins before transferring to a wire rack to cool. Serve warm or at room temperature.
Tagged in: American
, Family dinner dessert
, Mixed Spice
, Pumpkin Seeds