Monday, 29 November 2010

Ginger-Date-Walnut Pumpkin Mini Loaves

Okay, so you have opened a can of pumpkin puree for your awesome (fill in the name of your dish here). Those cans are huge, likely you have some leftover. Like a cup. What to do with a cup of pumpkin puree?

Make these delectable mini loaves, filled with the flavours of fall. Slightly sweet and heady with ginger, chewy with dates, and crunchy with walnuts. What's not to like? Plus, they travel well. Perfect for popping into lunch sacks and for those commuters of the family.

You could also convert the recipe to a muffin tin, just cut the time down by a few minutes. 

Ginger-Date-Walnut Pumpkin Loaves
adapted from Better Homes and Gardens New Baking Book
  • Preheat oven to 350°F
2 cups AP flour
1 cup granulated sugar
2 Tbsp finely chopped crystallized ginger
2½ tsp baking powder
½ tsp baking soda
½ tsp ground nutmeg
¼ tsp salt
1 cup canned pumpkin
½ cup milk
2 eggs
1/3 cup shortening
2/3 cups pitted dates, chopped coarsely
2/3 cup California walnuts, chopped coarsely

  • Grease your mini loaf pan (8 openings)
  • In you mixer, combine 1 cup of the flour with the sugar, chopped ginger, baking powder, baking soda, nutmeg and salt.
  • Add pumpkin, milk, eggs, and shortening. Beat on low/med for 30 seconds. Switch to high for 2 minutes. 
  • Scrape down bowl and add last cup of flour, beat until well mixed. 
  • Stir in dates and walnuts. 
  • Spoon batter into prepared pan. 
  • Bake in your preheated 350°F oven for 20 minutes, rotate pan and bake another 5-10 minutes, until a cake tester comes out clean. 
  • Cool in pan for 5 minutes on wire rack. Then cool loaves on wire rack. 
Optional Spiced Glaze (I didn't use this, but it would be nice for special occasions)
In a small mixing bowl, stir together ½ cup sifted powdered sugar and 1/8 tsp ground ginger. Stir in enough water (2-3 tsps) to make drizzling consistency.