Spiced Pumpkin Bread

So…. I didn’t exactly tell the boys that the star of this loaf was pumpkin.

I just left it on the bench, still a little warm from the oven, for when they arrived home from school. 

The one who hates banana bread, said “this better not have bananas in it!” and I was able to answer confidently that it did not!

No-one guessed the main ingredient, as it was gobbled up and grubby hands reached for seconds. 

I am planning on making another loaf soon, this time leaving out the nuts so I can send it to school for morning tea. 

The smell of this baking made me think of my American sister-in-law and transported me to a White Christmas in North America. Pumpkin and spices baking together in the oven will do that to you. 

Feel free to sub gluten-free plain flour and soy/rice/nut milk to make this a gluten free/dairy free loaf. 

Spiced Pumpkin Bread
A moist pumpkin loaf, with craisins, nuts and a hint of spice.
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 1 cup wholemeal spelt flour or wholemeal plain flour
  2. 1/2 cup brown sugar
  3. 1 teaspoon bi carb soda
  4. 1 1/2 teaspoon ground cinnamon
  5. 1/2 teaspoon ground nutmeg
  6. 1/2 teaspoon ground ginger
  7. 1 cup craisins, raisins or dates
  8. 1 cup of nuts of choice, roasted and chopped (pecans, walnuts or hazelnuts work well)
  9. 1 1/2 cups of grated raw pumpkin
  10. 2 eggs
  11. 1/3 cup olive oil
  12. 1/2 cup milk
  13. 1 1/2 teaspoons vanilla extract
  14. Pepitas (pumpkin seeds) and Sesame seeds for topping
Instructions
  1. Preheat oven to 180 degrees celsius (160 degrees fan forced)
  2. Grease and line a loaf tin.
  3. In a large bowl, combine flour, sugar, bicarb soda and spices.
  4. Whisk with a balloon whisk till there are no lumps.
  5. Add in the craisins, nuts and pumpkin.
  6. Stir till combined.
  7. In a separate bowl, whisk together the eggs, oil, milk and vanilla.
  8. Add to the dry ingredients and stir till combined.
  9. Pour into loaf tin and sprinkle with seeds.
  10. Bake for 50 minutes or until a skewer inserted in comes out clean.
  11. Leave to cool in tin for 10 minutes and then turn out onto a wire rack to cool completely.
Notes
  1. This loaf freezes well. Just slice and wrap each piece separately.
Adapted from Mix and Bake
Adapted from Mix and Bake
cook fast eat slow http://www.cookfasteatslow.com/

 

 

 

Pumpkin & Pancetta Pasta Bake

Move over Mac ‘n’ Cheese.

This creamy pasta bake, finished with a crunchy, cheesy, spinach topping is just so good. Even the almost-5-year-old-very-fussy-at-the-moment-eater gobbled it up. 

The leek, pumpkin, pancetta and pasta cook together in a mix of stock and coconut cream. Once cooked, it’s poured into a baking dish before topping with a finely processed mix of breadcrumbs, baby spinach leaves, lemon zest and cheese.

IMG_8853

This is my version of a recipe from Delicious Magazine, August 2009. I subbed the macaroni for wholemeal penne, the cream for coconut cream, the onion for leek, and instead of parsley in the topping, I used spinach for colour and extra goodness.

You can easily make this a vegetarian dish, by leaving out the pancetta and using vegetable stock.

If you’ve been making the same pasta dish over and over for years now, I hope you’ll give this one a go! 

Enjoy x

Pumpkin & Pancetta Pasta Bake
Serves 6
A creamy pasta bake with pumpkin, pancetta, leek and rosemary, finished with a crunchy cheesy spinach topping.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 3 tablespoons olive oil
  2. 1 leek, white part only, washed and finely chopped
  3. 3 garlic cloves, crushed
  4. 100 grams pancetta or bacon, finely chopped
  5. 800 grams pumpkin, peeled, cut into small cubes (to give 3 cups)
  6. 1/2 teaspoon dried chilli flakes
  7. 3 cups chicken stock
  8. 300 grams wholemeal penne
  9. 300 ml coconut cream
  10. 1 tablespoon fresh rosemary, finely chopped
  11. 1/2 cup grated cheddar cheese
  12. Topping
  13. 2 cups fresh breadcrumbs
  14. zest of 1 lemon
  15. large handful of baby spinach leaves
  16. 2/3 cup grated cheddar cheese
Instructions
  1. Preheat oven to 200 degrees celsius.
  2. Heat 1 tablespoon olive oil in large frying pan.
  3. Add pancetta or bacon, leek and garlic and cook, stirring until leek is softened.
  4. Add pumpkin, chilli flakes and half the chicken stock.
  5. Cook for 6 or so minutes or until the pumpkin softens.
  6. Add the penne, coconut cream, rosemary and remaining chicken stock to the pan.
  7. Bring to the boil, reduce to a simmer and cook for 12 minutes or so, until the penne is al dente (just cooked) and the pumpkin has fallen apart and the liquid is mostly absorbed.
  8. Stir through the cheese.
  9. Pour into a medium size baking dish.
  10. Combine all the topping ingredients in the bowl of a food processor and blitz until finely processed.
  11. Cover the pasta with the topping and bake in the oven for 15 minutes or until golden.
cook fast eat slow http://www.cookfasteatslow.com/