Smells like xmas
Pumpkins: why haven’t I been using them for baking until now? I’m always cooking things with them – soup, stews, dips…But I’ve never, until now, used them for baked goods. More fool me: all those years when I could have been enjoying delicious pumpkin sweetness, and I just didn’t bother. I know that Americans often use them in baking and hey, if you live in the US you can probably buy jars of pumpkin puree and you make delicious baked pumpkin-y things all the time. But I’m not American. Ah well, they say that hindsight is 20/20…
Anyway, so I’ve been baking all kinds of things with pureed pumpkin lately. Like its applesauce cousin, pureed pumpkin is the friend o’ fat-free baking: it adds lightness and moistness to cakes and biscuits; all kinds of deliciousness with none of the guilt.
This is a recipe for a savoury loaf I’ve been enjoying. You could add some sugar and adjust the spices (I’m thinking more heavy on the ginger) for a lovely cake/gingerbread type loaf. But this one is a savoury bread (it has the consistency of something between bread and cake) that I’ve been enjoying alongside soups and salads – it’s good on its own or spread with tahini. I found a delicious black tahini in a macrobiotic shop in Saigon, but more of that in another post….
3/4 cup pumpkin puree (I just boiled/steamed a load of pumpkin and then pureed it with some water in my blender until it was the consistency of pretty thick soup)
1/4 cup molasses (yes, this can be bought in Saigon, too – I’ll add that to the post I write about where to find that black tahini. One thing at a time, people)
3/4 cup soya milk (very easily bought everywhere in Saigon, but I make my own. The soya beans are also v. easy to buy here and you can even buy the soya milk makers everywhere, too – gotta love Asia! It was much harder to buy the machine and the beans back in the UK)
1 tsp cider vinegar
1 3/4 cup brown flour (or brown + white combo)
1 tsp baking powder
1 tsp baking soda
2 tsps cinnamon
1 tsp powdered ginger
1/4 tsp cloves
bit of nutmeg
1/2 tsp salt
Mix all the dry ingredients in one bowl, all the wet ingredients in another, then put the two together. Combine until you have a fairly stiff batter (almost a dough but a bit wetter than that), put it in a loaf tin, then bake it at about 180-200 degrees C until it’s browned on top. If it’s done, when you stick a knife or toothpick into the centre of the loaf, it should come out dry. It takes about half an hour to cook, I should think. I’ll check next time I make it.
The Omnivore has not yet ventured to try this. I think he’d probably make a noise like ‘Ahj’ as in ‘Ahj, it’s ok. Not amazing, not awful.’ But we don’t always have to be guided by The Omnivore. The Vegan says ‘YUM, this is total deliciousness!!!!!’