This delicious loaf goes very well at morning or afternoon tea buttered or not and has been made and enjoyed by many students in the Stephanie Alexander Kitchen Garden program. The texture is somewhere between a spice cake and gingerbread but with definite pumpkin character.
PANTRY TO PLATE
1 hour 30 minutes
Using a steamer basket and a wok p. 51
Using a skewer to test for tenderness p. 50
Using a food processor or blender p. 48
Being careful not to overmix p. 18
Testing a cake is cooked p. 45
Bake the mixture in pan-lined muffin tins as a great accompaniment for soup. Bake at 200°C (180°C fan-forced) for 20 minutes until firm. Cool for a minute, then turn out on to a wire rack.