It’s Secret Recipe Club time again! This month I was extra excited because I was assigned to the blog of our host Jane. Over on The Heritage Cook, Californian Jane seems to be as in love with cooking and baking as I am. She has a bit more experience than me and shares lots of tips and tricks along with mouth-watering recipes.
This is how it usually works for me when I get my assignment. I open the blog then continue to open random recipes in new tabs ending up with a screen full of delicious options. The next day I narrow it down and usually by day two I have my recipe. This time I was totally torn between the harvest pumpkin bread I finally settled on and cinnamon buns.
You know what happened next don’t you? Yep I made them both. Stay tuned for the last cinnamon bun recipe you’ll ever need. In fact I type this just minutes after licking cinnamon sugar from my fingers after devouring yet another bun for afternoon tea.
But back to the harvest pumpkin bread. I’ve said before that I’m not a pumpkin eater (maybe cause my name’s not Peter? Oh so funny!) but I’m seriously growing to love pumpkin baked goods. The recipe made two cakes so I gifted one to my grandma and apart from a few slices my friends ate when I took the other cake to a picnic, I have devoured every skerrick of it. It was that good.
The best part was that it got better with every day. I ate the last slice a week after baking and it was still perfect. The texture changed a little going from delicate to quite firm but I loved every mouthful. Jane says that her family sometimes has this for breakfast without icing. I personally couldn’t go past the cream cheese glaze but me being me I added extra icing sugar and turned it into icing instead.
Not into cream cheese? Never mind, there’s also an option for caramel or rum buttermilk glaze. Seeing as the recipe makes two loaves, you could even make one of each! Then you can come back and tell me your favourite. Enjoy!
- 3-1/3 cups flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1-1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 2/3 cup cool to cold butter, cut into small cubes
- 1 (16 oz) can pureed pumpkin or 1 1/2 cups cooked, pureed pumpkin
- 4 free-range eggs, slightly beaten
- 2c lightly-packed brown sugar
- 2/3 cup milk
- 1 cup chopped walnuts, optional
- Icing, optional (recipes follow below)
- 100g (3oz) softened cream cheese, at room temperature
- 2 tbsp softened butter
- 1/2 tsp freshly squeezed lemon juice
- 2 tbsp milk, or as needed
- 2-3 cups icing (powdered) sugar, depending on how sweet you like your glaze
- Pre-heat the oven to 170C (350F) fan-forced and grease and line two 22x10cm (9x5inch) or similar loaf tins so that the paper extends over the long sides.
- In a large bowl, whisk the flour, baking soda, cinnamon and mixed spice together.
- In the bowl of an electric mixer, beat the butter, pumpkin, eggs, sugar, milk and nuts together until smooth (with nut lumps obviously).
- With the motor on low, slowly add the dry ingredients until just combined.
- Divide the batter between the two tins and smooth out the tops.
- Bake the loaves for 1 hour or until a cake tester inserted in the middle comes out clean.
- Leave in the tins for 10 minutes to rest then transfer to a wire rack to cool completely.
- These are best made at least a day ahead and freeze well. To freeze, wrap in plastic wrap.
- Place the cream cheese, butter and lemon juice in the bowl of an electric mixer and beat until smooth.
- Slowly add the icing sugar, alternating with milk until the icing is thick, white and spreadable.
- Spread on top of the cooled cakes.