We're in the middle of a global pandemic, so there's no better time to stay home, stay safe and bake.
We really love pumpkins! Do you? While it's great as mash, or soup, where it really shines is baked into sweet treats.
So we thought we’d share two of our favourite family recipes with you. Firstly, a delicious alternative to banana bread – spiced pumpkin loaf. And secondly, tried and true pumpkin scones. Next time you're cooking up some pumpkin for your little one, just cook a little bit extra for yourself. Give them both a try and you won’t be disappointed.
Spiced pumpkin loaf
1 ½ cups plain flour
1 tsp baking powder
1 tsp carb soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
¾ cup firmly packed brown sugar
½ cup vegetable oil
1 cup mashed, cooked well drained pumpkin
Sift together the flour, baking powder, soda, salt, cinnamon, nutmeg and allspice. Beat the eggs, add sugar, oil and pumpkin. Beat to blend thoroughly.
Add to dry ingredients and stir until thoroughly combined. Turn onto a greased 23cm x 12cm loaf tin.
Bake in a moderately slow oven for about 60-70 minutes. Remove from oven, cool in tin for 10 minutes and then turn out onto a wire rack.
1 cup cold mashed pumpkin
¼ cup caster sugar
1 egg, lightly beaten
2 ½ cups self raising flour
½ tsp cinnamon
Cream butter and sugar together until light and fluffy. Gradually add egg, then stir in the pumpkin. Add sifted flour and cinnamon to the pumpkin mixture, mix ingredients together, using a cutting action with a knife. If mixture is too dry, add a little milk to bring the mixture to a dough which is soft but firm enough to handle.
Turn dough onto a lightly floured surface, then quickly and lightly knead dough until smooth. Press dough out evenly until it is about 2cm thick. Use a sharp 5cm cutter to cut as many scones as possible from the dough. Place scones side by side on a lightly greased tray. Lightly brush scones with milk and bake in a hot oven for 15 minutes or until scones sound hollow when tapped with your finger.
Enjoy warm with butter.