I have been tripping over the four pumpkins in our kitchen since mid-October! There were a lot more than 4 originally, but our pumpkin consumption seems to have mysteriously slowed down of late. So I’ve found a recipe for pain à la citrouille – French Pumpkin Bread – to get pumpkin back on the menu and from under my feet. It’s actually a soft, spongey cake and very tasty.
So, if you still have some pumpkins to process, or rather more pumpkin purée in your freezer than you’d like, give it a try.
500 g pumpkin purée
2 beaten eggs
100 g soft butter
250 g flour
1 sachet of levure chimique if you’re in France – UK, half a teaspoon of baking powder
Generous pinches of cinnamon, ginger, clove, nutmeg
Preheat over to 180°C.
Mix the purée, eggs, butter and sugar together in one bowl. In another, combine the flour, raising agent and spices. Slowly beat the puree into the dry ingredients. Pour into a cake tin and cook for around 50 minutes until golden brown.
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