Pumpkin & Ginger Loaf

Visit our  Channel

print this page
Ingredients :
  • 300 g Flour
  • 125 g Salted Butter
  • 1 tablespoon of Baking Powder
  • 2 tablespoons of Cocoa Powder
  • 1 tablespoon of ground cinnamon
  • 1 teaspoon of nutmeg
  • 200 g cooked pumpkin
  • 100 ml of Buttermilk
  • 150 g of Milk Chocolate
  • 1 teaspoon of Vanilla Extract
  • 175 g Caster Sugar
  • 175 g Soft Brown Sugar
  • 3 large Eggs
For the Ginger Icing : 
  • 1/2 teaspoon of Ground Ginger
  • Juice of 1 Orange (40  ml Approx. )
  • 200 g Icing Sugar


Advertisement

Advertisement

Method : 
  • Sift the flour , cocoa , baking powder , cinnamon and nutmeg into a mixing bowl.Mix together and set aside for later.
  • Cook the pumpkin in a pan of water until soft, then puree in a food processor.
  • Melt the chocolate in a bowl over a pan of boiling water.
  • Mix the pumpkin , buttermilk , chocolate and vanilla extract together in a separate bowl.
  • Put the butter (cubed) in to another bowl and whisk together with the caster and brown sugar until fluffy. Add the beaten eggs and continue to whisk.
  • Add the butter and egg mixture to the bowl of flour and cocoa and slowly fold together, adding the pumpkin , chocolate and buttermilk mix gradually until all well combined.
  • Grease a 12 x 25 cm loaf tin with some butter.
  • Preheat your oven to 170 c.
  • Pour the batter into the loaf tin , about 1" from the top.
  • Bake in the oven for 1 hr.
  • After 25 minutes you can cover the tin with foil if you think it is browning to fast.
  • check with a skewer or a temperature probe by skewering it into the centre of the loaf. If the probe comes out clean the loaf is done.
  • Cool in the tin for 20 minutes , then turn it out onto a wire rack and allow to cool.
  • While the cake is cooling Zest 1 orange, then squeeze the juice.
  • Add the Ground Ginger to 200 g of icing sugar then mix together with the Orange Juice to form a thick topping.
  • Spoon the Ginger icing over the loaf and sprinkle with the Orange Zest.


Advertisement