Allotments 4 All

Been cooking up some pumpkin flesh from the kids carving creations!



Back row, pumpkin and ginger loaf (devine - if you like Jamaican ginger cake you will LOVE this one!), apple flap jacks...well...still have masses of apples to use!
Front row, pumpkin pie (YUCK!) and pumpkin pasties - YUM!

I most squirtingly can!  ;D

Title: PUMPKIN GINGERBREAD LOAVES
Categories: Breads, Spices, Holiday, Freezer Yield: 4 servings
2 cups  All-purpose flour, divided
1/2 cup Packed brown sugar
2 tsp Baking powder
1 tsp Ground cinnamon
1/2 tsp Baking soda (I used bicarb)
1 cup Canned pumpkin (I used fresh)
1/2 cup Molasses (I used golden syrup)
2 Eggs
1/3 cup Margarine or butter
1/4 cup Milk
1 tblsp Grated fresh gingerroot OR 1 -tsp ground ginger
1/3 cup Finely chopped walnuts
2 tblsp Sugar

Grease the bottom and sides of four 4 1/2 x 2 1/2 1 1/2-inch loaf pans. Grease only halfway up the sides. That way the loaves will have nicely rounded tops and no unwanted rims around the edges. Set aside. Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and baking soda. Add the pumpkin, molasses, eggs, margarine or butter, and gingerroot or ginger. Beat with an electric mixer on low to medium speed until combined, about 30 seconds. Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally. Add the remaining flour; beat for 2 minutes or until mixed. Divide the batter evenly among the prepared pans. For the topping, stir together the walnuts and sugar; sprinkle evenly over the batter in the pans. Bake in a 350 F oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans. Cool thoroughly on the wire racks. To Freeze: Wrap each loaf tightly in moisture- and vaporproof wrap. Seal, label, and freeze for up to 6 months. To thaw, let stand, loosely covered, at room temperature for 1 hour. Or, to micro-thaw, place 1 unwrapped loaf on a microwave-safe paper towel. Microcook, uncovered, at 30% power (medium-low) for 1 to 1 1/2 minutes. Makes 4 loaves, 8 servings each.

I didn't do the nutty topping, as I didn't have any nuts in the house, and I did it in one very big loaf tin.  It will all be gone by the end of the weekend so no chance of freezing any!!!!

ok, for the non bakers, is All purpose Flour, self raising or plain?

thanks,
AC

Dunno, I used self raising and it worked fine.

All Purpose is the American way of saying plain! :D
This looks good EJ, will give it a try, me Mum LOVES ginger!

Nope, raw as the day it was born!  However, I forgot to add, I blitzed it first into a puree.

EJ, have to say, I hate pumpkin pie too! :P

I'm with you Marky!!  Best place for it, feed it to the wildlife!!  ;D   ALL things pumpkin flavoured taste YUCK to me!  :P

Alas the end of my pumpkins ... the last three were hit by the hard frosts we had over the weekend ... Perhaps they might be worth cannabalising for the seeds ...

Derekthefox :D

still got a few out in the cold store (remember uri from the smirnoff ads? brrrrrrrr)
the pupkin pasties were to your own receipe if i recall correctly, EJ - they were delish when i made them a little while ago :)

I have one pumpkin left and looking around to make something special with it for Christmas. All your recipes look wonderful Emma.  :) busy_lizzie

I have one pumpkin remaining and this weekend coming it will miraculously turn into soup and the caramel pumpkin recipe thingy that was on here in October!

(That is if I remember to buy the rest of the ingredients!)

:)

Well my father had pumpkin soup for the first time on Christmas day, I had frozen it in preparation, and I gather he loved it ...