Recipe Favourite – Pumpkin Bread

Pumpkin Bread

This pumpkin bread is another recipe for parents that want to hide the veges from the kids or for those “big kids” (adults) that don’t like to eat their veges either.

Pumpkin is such a versatile vegetable that can be used in a variety of ways such as sweets, spreads and as a bread.

This pumpkin bread turns out more like a cake, so I wouldn’t make plans for making a salad sandwich with it.

The recipe has a couple of variations that you can change to suit your taste.

Whether you call it bread or cake, it is delicious especially with the saltiness of some butter spread on it.

Ingredients

2 cups (300 grams) self-raising flour (gluten free if you like)

½ cup (100 grams) caster sugar + ½ cup sugar substitute or 1 cup (200 grams) caster sugar

2 ½ teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 ¼ cup mashed pumpkin (mash with a little maple syrup)

2 eggs, lightly whisked

100 grams butter, melted, cooled

½ cup (125ml) skim milk

Method

Preheat oven to 180C.

Line a loaf tin (10cm x 22cm) with baking paper, allowing the 2 long sides to overhang.

Combine the flour, sugar, cinnamon, ginger and nutmeg in a large bowl.

Combine the mashed pumpkin, whisked eggs, butter and milk in a large jug, whisk to combine.

Add to the flour mixture and stir to combine.

Pour into the loaf tin.

Bake for 1 hour then test with a skewer inserted in the centre. If it comes out clean remove from the oven to cool in the pan for 10 mins before removing to a wire rack to cool.

If not cooked through, return to the oven and bake for a further time at your discretion.

Note: If you have a Thermomix just place all the ingredients in the TM bowl on speed 4 until well blended. Then pour into loaf tin and cook as per normal.

Variation: If you want to you can add ¾ cup dried cranberries or ¾ cup (75 grams) frozen blueberries. Just add them at the very end of mixing all the ingredients so they don’t break up.

Enjoy!

Inspiration: Paula W

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Other favourite recipes

Recipe Favourite – Zucchini Brownies

Recipe Favourite – Coconut Blueberry Banana Cake

Recipe Favourite – Rich Chocolate Bean Cake

Recipe Favourite – Homemade Autumn Vegetable Or Glacier Cake

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Recipe Favourite – Zucchini Brownies

Zucchini Brownies

Mum’s and dad’s, if you have trouble getting your kids to eat their veggies, well here is a yummy recipe where you can hide them.

These Zucchini Brownies will be a hit with the kids and they have no idea they are full of nutritional vegetables.

You can do like I did and substitute some of the zucchini for carrots as well.

Because of the strong cocoa taste, this will be a hit for the sweet tooth in the family.

Or if you prefer a little less sweetness then reduce the sugar by half. I didn’t this time but you can add your own chocolate icing as well.

So give this quick and easy recipe a try.

Enjoy!

Ingredients

500 grams zucchini (or add a carrot or two in place of some of the zucchini)

100 grams olive oil

180 grams raw sugar

2 teaspoons vanilla essence

270 grams Self Raising Flour

50 grams cocoa

Method

Preheat oven to 180 degrees.

Line a 26cm x 16cm slice tin with baking paper. If you don’t this size tray use a baking dish however the slice might be thin like mine.

Chop zucchini roughly and place in Thermomix (TM) bowl or food processor.

Add oil, sugar and vanilla essence.

Mix speed 7 for 15 seconds in TM or until combined and smooth in the processor.

Scrap down the sides of bowl.

Add flour and cocoa and mix speed 4 for 30 seconds in TM and keep mixing in 5-second intervals until mixture is fully combined.

Spread mixture into prepared slice tin and bake for 15-20 minutes.

Test by inserting a skewer and checking it is ready when it comes out relatively clean with a minute amount of moisture.

Once completely cooled in the tin, remove and slice with a sharp knife.

Hint: Dust with a little icing sugar before serving.

Great for slicing up and freezing for kids lunches.

Thanks to Julicious at the Thermomix recipe community.

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Other favourite recipes

Recipe Favourite – Rich Chocolate Bean Cake

Recipe Favourite – Homemade Autumn Vegetable Or Glacier Cake

Recipe Favourite – Double Bubble Slice

Recipe Favourite – Going Troppo Pineapple and Coconut Slice

Recipe Favourite – Going Banana with Chocolate Pudding

Guide to 22 knockout marketing tips to sell a home

Major Projects Feasibility Ranking: $22 Billion Investment in Townsville North Queensland

How to stay up-to-date

Do you have an opinion or have a favourite recipe you wish to share? The TREN community wants to hear your story.

Submit your news here.

Become a subscriber to TREN and eMagazine and be the first to receive local breaking stories, analysis and opinions on the Townsville real estate market.

Recipe Favourite – Coconut Blueberry Banana Cake

Coconut Blueberry Banana Cake

It is so much fun getting creative with food. Here I have modified the recipe posted last week.

We enjoyed the light coconut flavour of the Malibu Tropical Coconut Cake, added some bananas and blueberries whilst decreasing the sugar content and increasing the flour quantity.

This combining of these beautiful flavours has resulted in a very easy to make cake that even the savoury lovers will want to give this a try.

The point of this is to adventure out with food and try different things to discover something you enjoy.

Ingredients:

2 ripe bananas

1 tin of well-drained blueberries or 1 cup of fresh blueberries

50 grams desiccated coconut

150 grams boiling water

225 grams butter

100 grams caster sugar

1 teaspoon vanilla essence

3 eggs

250 grams self-raising flour

½ teaspoon baking powder

Icing:

25 grams butter

180 grams cream cheese

375 grams icing sugar

25 grams desiccated coconut

4 tablespoons Malibu coconut rum or Bailey’s Irish Cream

Preparation:

Preheat oven to 180 degrees

Image: Coconut Banana Blueberry Cake with Icing
Photo: Jodie Klaproth

Soak the coconut in the boiling water and leave for about 5 minutes.

Whilst the coconut is soaking, blend the bananas until they are mushy.

Put all the ingredients (except the blueberries) in the mixer and mix until you have a soft batter.

Pour the soft batter mixture into a bowl and fold in the blueberries until they are mixed through. Be careful not to mix too hard that the blueberries fall apart.

Line a loaf tin or square cake tin with wet baking paper.

Pour the batter into the lined tin and cook in the oven for 25 – 35 minutes.

Check to see if ready by inserting a skewer or metal rod and if comes out clean then the cake is cooked.

Whilst the cake is cooking prepare the icing by beating the butter until soft and creamy.

Add the cream cheese and beat until smooth.

Add the icing sugar, coconut and Malibu/Bailey’s and mix until combined.

Once the cake is cooled to room temperature of cooler than ice the cake with the frosting.

Note: This cake is best refrigerated.

Enjoy!

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Further reading:

Major Projects Feasibility Ranking: $22 Billion Investment in Townsville North Queensland

Recipe Favourite – Rich Chocolate Bean Cake

Recipe Favourite – Homemade Autumn Vegetable Or Glacier Cake

Recipe Favourite – Double Bubble Slice

Recipe Favourite – Going Troppo Pineapple and Coconut Slice

Recipe Favourite – Going Banana with Chocolate Pudding

Guide to 22 knockout marketing tips to sell a home

How to stay up-to-date

Do you have an opinion or have a favourite recipe you wish to share? The TREN community wants to hear your story.

Submit your news here.

Become a subscriber to TREN and eMagazine and be the first to receive local breaking stories, analysis and opinions on the Townsville real estate market.

Recipe Favourite – Malibu Tropical Coconut Cake

Malibu Tropical Coconut Cake

This Malibu Tropical Coconut Cake has got to be my favourite. I just love coconut and the flavour comes out beautifully in this very tropical cake.

I cooked this for the first time when I had my parent-in-laws over for dinner.

This was our dessert with a scoop of low-fat ice cream. It turned out to be so delicious we all wanted more.

It’s hard to describe this one, it really is one you need to make and try for yourself.

So quick and easy to make in under an hour.

This is written for Thermomix (TM) users however it can easily be translated to use with a food processor or egg beaters and bowl.

Ingredients:

50 grams desiccated coconut

150 grams boiling water

225 grams butter

225 grams caster sugar (can reduce the quantity)

1 teaspoon vanilla essence

3 eggs

200 grams self raising flour

½ teaspoon baking powder

Icing:

25 grams butter

180 grams cream cheese

375 grams icing sugar

25 grams desiccated coconut

4 tablespoons Malibu Coconut Rum

Preparation:

Preheat oven to 180 degrees.

Soak the coconut in the boiling water and leave for about 5 minutes, until the coconut soaks up the water.

Put all remaining cake ingredients, including the soaked coconut, into the TM and mix, Speed 5 until you have a soft batter.

Wet baking paper and shake off excess water. Line loaf tin with baking paper.

Pour batter into loaf tin and cook in the oven for approximately 25 – 35 minutes.

Test to make sure baked all the way through.

Malibu Cream Cheese Frosting:

Beat the butter in the TM until soft and creamy.

Add the cream cheese and beat until smooth.

Add the icing sugar, coconut and Malibu. Mix until combined.

Once the cake has cooled ice with this frosting.

Options: Replace the Malibu Coconut Rum with Bailey’s Irish Cream or another alcohol.

Enjoy.

Source: Banchor

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Further reading:

Recipe Favourite – Homemade Autumn Vegetable Or Glacier Cake

Recipe Favourite – Double Bubble Slice

Recipe Favourite – Going Troppo Pineapple and Coconut Slice

Recipe Favourite – Going Banana with Chocolate Pudding

Guide to 22 knockout marketing tips to sell a home

How to stay up-to-date

Do you have an opinion or have a favourite recipe you wish to share? The TREN community wants to hear your story.

Submit your news here.

Become a subscriber to TREN and eMagazine and be the first to receive local breaking stories, analysis and opinions on the Townsville real estate market.

Recipe Favourite – Rich Chocolate Bean Cake With Cream

Chocolate Cake

If you even have a craving for chocolate cake then this is the one.

This recipe invokes a warm memory for me and takes me back to when I started a new position with an employer. This was the cake my colleagues made to welcome me to the team.

I was so impressed when my colleague outlined the ingredients to me and explained how quick and simple it was to make and yet did not lack in taste or texture. I couldn’t believe it was based on a can of beans.

Beautiful and rich in flavour and taste, and able to be whipped up and ready to serve within 35 minutes.

This is one cake that needs a good dollop of fresh cream or ice cream as an accompaniment.

Full of richness and goodness, the cake is high in protein, free of nuts and gluten.

As it is sooooo nice, I have included instructions for both the conventional method and for Thermomix lovers.

Enjoy!

Ingredients

420 gram can kidney beans or butter beans

1 tablespoon water or coffee

1 teaspoon vanilla extract

70 grams raw cacao or cocoa powder

1 teaspoon gluten free baking powder

½ teaspoon bicarbonate of soda

¼ teaspoon salt

125 grams butter at room temperature

5 eggs

140 grams rapadura or coconut sugar

Conventional method

Pre-heat your oven to 180 degrees celcius.

In your food processor puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside.

Beat the butter and sugar until mixed.

Add the remaining 4 eggs and beat until blended.

Add the bean mixture and beat until blended.

Add the cocoa powder, baking powder, baking soda and salt and beat until blended.

Use baking paper to line a round cake tin. Hint is to wet the baking paper and shake out the surface water. This makes the paper easier to mould to the cake tin.

Pour the batter into the lined cake tin and bake in a moderate oven for 30 minutes or until it is cooked all the way through.

Thermomix (TM) Preparation

Pre-heat your oven to 180 degrees celcius.

In your TM puree the beans, water/coffee, 1 egg and vanilla until smooth. Speed 7. Set aside.

Without washing the TM bowl, add the butter and sugar and blend. Speed 5, 30 seconds.

Add the remaining 4 eggs and blend. Speed 4, 20 seconds.

Add the bean mixture and blend. Speed 4, 5 seconds.

Add the cocoa powder, baking powder, baking soda and salt and beat until blended. Speed 4, 10 seconds.

Use baking paper to line a round cake tin. Hint is to wet the baking paper and shake out the surface water. This makes the paper easier to mould to the cake tin.

Pour the batter into the lined cake tin and bake in a moderate oven for 30 minutes or until it is cooked all the way through.

Hints: Can substitute the butter and replace with olive oil.

Recipe source: www.recipecommunity.com.au

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Further reading:

Recipe Favourite – Double Bubble Slice

Recipe Favourite – Going Troppo Pineapple and Coconut Slice

Recipe Favourite – Going Banana with Chocolate Pudding

Recipe Favourite – Chocolate and Carmel Give it a Crack!

Recipe Favourite – Easy Peasy Strawberry Jam

Durie is out! Gay and green thumb poster-boy snapped duplicity of Premier on Townsville Water Security

Guide to 22 knockout marketing tips to sell a home

How to stay up-to-date

Do you have an opinion or have a favourite recipe you wish to share? The TREN community wants to hear your story.

Submit your news here.

Become a subscriber to TREN and eMagazine and be the first to receive local breaking stories, analysis and opinions on the Townsville real estate market.