Pumpkin Loaf with Autumn Baked Apples
Left over pumpkin turns into the most delicious Autumn dishes. Savory or sweet, pumpkin really does scream comforting food in the cooler months. Turn those basic staples into fall themed treasures that will be requested by all (even through the summer). Let’s take one pumpkin and turn it into a Spiced Pumpkin Loaf with sweet and savory baked apples. Shall we?
One thing you may already know about cooking, and if not you will soon learn, is every food element is good for something. Be meat cuttings, veggie scraps, left over liquids, fat juices or seeds/cores. They all have hidden flavor, minerals, peptides and other natural gems that allow food to come to life. Did you know that cores and skins from apples hold a lot of peptides and natural gelatin that allows jams to set so you don’t need to add man made gelatin? Most people would just discard skins of onions, old celery, wrinkling carrots but these make for the best vegetable stock with a natural balance of sweet and sour. My point - never throw away food scraps. Simply Google “What can old” or “… left over ____ be made into?” Or “what better way to cook with ____ wastes to create something delcious”.
Pumpkin and Spice
So, onto the pumpkin. This recipe only calls for 1 1/2 to 2 cups of pumpkin puree. If you have an already opened can, put it to good use and if you don’t, making your own pumpkin puree with either a whole pumpkin or left over bits - it is so easy. The skin is so vital in forming a thick and delicious puree so don’t cut it off and throw it away. Just make sure you wash the outside thoroughly and then chop from there. One common mistake, which I will admit I have also done, is picking up a squash instead of a pumpkin. The squash skin is not so edible. I mean, you can eat it and you wont be sick but it doesn’t puree well or turn a silky texture when baked - actually it stays very tough. I recommend using either a Japanese Pumpkin, Golden Nugget or Queensland Blue. These are great when roasting and blitzing with the skin.
Now, on to the apple/pumpkin duo. It may sound a little weird but when also paired with cinnamon, nutmeg and all-spice, it turns into all encompassing Autumn style comfort food and a nice balance of sweet and savory. These spices are otherwise known as pumpkin spice, well on the way to being pumpkin spice anyway. Pumpkin spice blend is a very American consumer item. It comes in a jar or shaker like dried herbs, paprika or garlic powder would. Funnily enough, I can’t seem to find a pre-made pumpkin spice blend anywhere in Berlin and I know this is similar to Australia as well (as I am sure it maybe for you in your country - apart from the US). If you experiencing the same difficulties, not to worry, to make your own pumpkin spice consist of only a few simple steps. The measurements make a big batch which means you have have your own pumpkin spice on hand, ready to go whenever you need.
Here’s what you need and how to prepare it;
Pumpkin Spice Blend
Ingredients
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Method
Mix all ingredients in a small dry bowl and place into an airtight container for up to 6 months.
Easy and you actually end up with a little more blend at a lower cost than that of a premade container. If you prefer to use this spice blend, substitute the all-spice, nutmeg and cinnamon for 1 1/2 tablespoons of your own pumpkin spice or a bought version.
Loaf or Cake?
For this recipe, I used a loaf tin to create a bread like form. If you prefer eating or find it easier cutting a cake shape, go for it. This recipe does change if you cook it in a loaf or cake shape - simply cook it for 10-15 minutes less. It is important to know why this is - Cake batter is normally runnier, thus thinner, and often chunk-less where as a loaf is more often than not a much thicker batter and holds fruit chunks or other vegetable gratings. This does change the time and style of cooking because your are dealing with different batter forms and elements within.
When you have aging apples, use them to form the base. If you don’t, leave them out. I like this loaf to be a zero waste loaf rather than a “must buy every ingredient” loaf. If you have aging bananas, use them instead.. really a lot of these old fruits add a natural sweetness into baked goods, of course as well as their own flavor, but this is often subtle. The change in consistency and also enjoying fruits in a different way makes loaf baking enjoyable.
I also I find that certain ovens don’t cook loaves with fruits on the bottom as well as others. If you know this is the case with your oven, then add the apples into the batter along with the pumpkin puree. This means it will be actually worked into the loaf rather than changing the bottom cake consistency to be too wet if the strength of your oven isn’t as strong from the bottom.
Serving
Simple. A good blob of butter, margarine or vegan of either if you prefer. It’s best fresh out of the oven but if you make it ahead of time, simply place a slice in the microwave or toaster for 20 seconds just to give it an inner warming.
That’s all from me.
Enjoy xx
Pumpkin Loaf with Baked Apples
Ingredients
1 large pumpkin
1 1/3 cups white caster sugar
125 grams butter, softened
2 eggs
1/2 tsp vanilla extract
2 large green apples, peeled and roughly chopped
1 tsp table salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp all spice
2 1/3 cups all purpose flour
1 1/ tsp baking powder
1 1/2 cups plant based milk (cow milk if you prefer, I used Oat milk here)
Method
To make the Pumpkin Puree
Preheat the oven to 200℃ and line a baking tray with parchment paper. Place the cut pumpkin on the tray and bake for 20-25 minutes or until soft and slightly brown. Remove from the oven and place into a food processor. Blitz with 1 cup of water until smooth. Empty into a container - you will only need about 2 cups of the puree for this recipe.
For the Loaf
Preheat the oven the oven to 180℃. Line a large loaf tin with parchment paper, making sure the paper folds into the corners.
Place the peeled chopped apples along the bottom of the baking tray, making sure they are evenly spaced and cover the whole surface. Set aside.
Sift together the salt, flour, cinnamon, nutmeg, all spice and baking powder. Set aside.
In a stand electric mixer fitted with a paddle attachment, whip together the butter and sugar for around 8 minutes or until pale in colour. Add the vanilla and one egg, mixing then adding the second. Once the eggs have been worked in, add 1/3 of the sifted flour mix and a 1/3 of the milk, mix until incorporated. Repeat until all incorporated. The mixture is really quite thick, this will loosen once the pumpkin puree is added.
Add the pumpkin puree, either mix with the electric mixer on slow or using a spatula and fold the pumpkin puree into the vanilla batter.
Pour the batter into the prepared pan, ensuring to level out the surface. Sprinkle the top with vanilla sugar and extra cinnamon (optional, but it does make a nice crunch). Bake for 50-60 minutes or until golden on top and when a cake tester is inserted, it comes out clean. Serve warm with butter.
