No 14 - Pumpkin Loaf with Honey Glaze

Honey Glazed Pumpkin Loaf

This one came off a calendar from approximately 35 years ago in New Zealand.  Maybe it was WI or something.  We eat a lot of pumpkin in NZ – roasted, steamed and mashed, as soup, grated in salad – and of course in cakes.  They are easy to grow and we always had them in the garden and crawling over the sprawled compost heap (where they had grown from the seeds of last year’s produce, cross-pollinated aliens of the cucurbit world.)  They keep well through the winter and featured regularly at our table.

Perhaps I should digress here to say that the things I call pumpkin include a wide range of types not seen in supermarkets here and probably only recognized by people who grow their own (check out this seed merchant under squash and pumpkin: www.organiccatalogue.com).  They are all sweeter and more palatable than the orange ones that appear for lantern carving just before Halloween. 

So I suggest for this you use for this recipe a butternut squash – those pear shaped ones with the pale golden skin.  You can peel them with a potato peeler.







Honey Glazed Pumpkin Loaf

Prepare enough mashed cooked pumpkin to make 3/4 cup

 

 

In a basin cream until fluffy 125 g butter & 1 cup sugar
One at a time, add 2 eggs beating each addition well
Sift together
1 3/4 cups self-raising flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves

and mix into creamed mixture alternately with mashed pumpkin.
Lastly stir in 1/2 cup chopped walnuts

Turn into greased and lined loaff tin and bake at 160C for approx. 1 hour

When cooked holes in the loaf with a skewer while still hot and pour over glaze made as follows: 1/4 cup honey warmed with 1/2 tsp cinnamon.

Leave in the tin until cold.