08 November 2009
Granola-topped pumpkin bread
For years I thought pumpkins were only good for two things: Jack-o-lanterns and halva. Eventually soups and pies were added to the list.
There it stood for years: four uses, take 'em or leave 'em.
That is, until this year.
Mum handed me a 796ml tin of pumpkin purée, with the expectation of a Thanksgiving pie. The pie (well, tarte, if we want to be all foofy about it) was made...but that left about 2/3 of the purée unused. You see, she thought that entire tin would be used for one 8-inch pie. Umm...no.
I wasn't in the mood for a soup and I didn't have the energy or the time to make halva (even my easypeasy version). I didn't want more pies. Without the carcass, I couldn't make a jack-o-lantern...and if I did have it, it doesn't help me with the purée issue.
I've known for a while about pumpkin cakes and cookies, and after some research I found some ideas. Unlike some other ingredients, my instincts told me to trust home cooks (as opposed to FoodTV or cookbook writers) with this one. And I was right. In my dog-eared book by the good people at Harrowsmith, I found the recipe..which, true to form, I didn't follow exactly (grin).
I was very pleasantly surprised about how good it was.
It was like a a pumpkin pie had a love child with a poundcake...and the progeny had a thing on the side with some granola-loving hippies.
A nicer autumn breakfast (smeared with sweet butter, of course), I can't think of.
adapted from Pumpkin Yoghurt Cake from The Harrowsmith Cookbook Vol III, p252
350g ap flour
1tsp bicarbonate of soda
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp cardamom
90 ml flavourless oil
2 eggs, beaten
1 tsp vanilla
220g pureed pumpkin
a few handfuls of granola
Preheat oven to 170C/350F and line a 1-lb loaf tin with parchment paper.
Sift together flour, bicarb and spices.
Mix sugar and oil together, then beat in eggs and vanilla.
Mix in flour and yoghurt mixtures alternatly into the egg mixture (flour-yoghurt-flour-yoghut-flour), scraping the bowl's sides down as needed. Give everything a good mix and then pour into prepared loaf pan. Top with granola.
Bake for about 55-65 minutes or until an inserted skewer comes out clean.
Related post: Pumpkin Bread and Butter Pudding
Subscribe to: Post Comments (Atom)
Yum, I love the granola topping!
Pumpkin isn't an ingredient that inspires me automatically - thank God for you creative food bloggers! The bread looks amazing, love the granola on top!
That looks really good. The thought of "smeared with butter" makes my mouth water. ;-)
Post a Comment