I have been tripping over the four pumpkins in our kitchen since mid-October! There were a lot more than 4 originally, but our pumpkin consumption seems to have mysteriously slowed down of late. So I’ve found a recipe for pain à la citrouille – French Pumpkin Bread – to get pumpkin back on the menu and from under my feet. It’s actually a soft, spongey cake and very tasty.
So, if you still have some pumpkins to process, or rather more pumpkin purée in your freezer than you’d like, give it a try.
Ingredients
500 g pumpkin purée
2 beaten eggs
100 g soft butter
200g sugar
250 g flour
1 sachet of levure chimique if you’re in France – UK, half a teaspoon of baking powder
Generous pinches of cinnamon, ginger, clove, nutmeg
Preheat over to 180°C.
Mix the purée, eggs, butter and sugar together in one bowl. In another, combine the flour, raising agent and spices. Slowly beat the puree into the dry ingredients. Pour into a cake tin and cook for around 50 minutes until golden brown.
The shape of your pumpkins look like giant red and white tomatoes. Very interesting. So are they still edible?
We grew these from seeds we saved from last year’s and they came out all different colours! They are fantastically tasty!