This recipe is inspired by the classic English cake parkin, but combined with my slight obsession with pumpkin. After Halloween, I halved and roasted our decor pumpkins and froze the gorgeous, orange interiors for future baking.
This is my absolute favourite time of year. The vegetables, spices and hearty dishes just warm my heart. Even though it rains almost constantly here during autumn, the beautiful red leaves, acorns, pine cones, squirrels and robins make it a magical time.
Spiced Pumpkin & Black Treacle Loaf Topped With Cinnamon Sugar & Brown Butter
makes one 8 to 9 inch loaf
2 cups mashed roasted pumpkin or squash (or canned)
½ cup milk of choice (I used soy) mixed with 1 teaspoon lemon juice
1 teaspoon vanilla extract
¾ cup plus 4 tablespoons butter of choice (I used a sunflower oil alternative)
⅔ cup black treacle or molasses
1 tablespoon plus 1 teaspoon cinnamon
¼ teaspoon allspice
1 teaspoon grated ginger or ½ teaspoon dried ground ginger
3 cups plain flour
3 teaspoons baking powder
½ teaspoon fine salt
¼ cup golden caster sugar or similar
Preheat the oven to 160c (320f).
Blend together the pumpkin, milk, lemon, ¾ cup of the butter and the treacle.
In a bowl, stir together the spices (except for 1 teaspoon of the cinnamon), flour, baking powder and salt.
Fold in the blended wet ingredients.
Pour the mixture into a lined loaf tin.
Mix together the remaining cinnamon with the sugar and sprinkle on top.
Bake for 60-70 minutes, or until a metal skewer inserted into the centre comes out clean.
In a pan over medium heat, melt 4 tablespoons of butter and cook until lightly browned.
Top the cake with the browned butter.