In fact, I have to admit that I was calling my glut, a pumpkin overload. Wrong. After scrabbling through my excessive seed purchase earlier in the year, I discovered that we have a mountain of Festival Squash.
I had no idea. And I have to say they are the most beautiful looking specimens with an elegant and fashionable striped effect, almost like a tiger stripe. I think their skin would make a beautiful textile print.
It amazes me how foolish I am to think that I will remember what has been planted where down at the allotment. But, this is a tactic that seems to have stuck. In some ways, I quite like the surprise of what turns up where. It all tastes fantastic, and feels so rewarding. Going with the organic approach had really paid off.
Sure, some of the spinach leaves get eaten along with some of the raspberries. But, there is more than enough to go around. What does a few munched leaves matter. We have more than enough to spare and no pesticides to have to wash off, just good old dirt. Superfoods on tap I say!
What this leads me to is how to cook and use up a load of squash & pumpkins. So far, I have made muffins, soups, curries and stews and most recently a pair of pumpkin bread recipes. Both recipes I found on SIMPLY RECIPES. The one I am posting today has been adapted from the original with my own twists. The best thing I discovered about making Pumpkin breads is they taste even better after a couple of days, much in the same way as a good banana loaf does.
One thing though, since taking part in the Twitter #bakingSOS party hosted by Whitworths Sugar & Britmums, be aware that this loaf cake features alcohol. I would advise you to switch the Rum in this recipe to orange or apple juice if you are giving it to a child for a lunchbox treat. Better to be on the safe side. Imagine your little one telling their mates that mum made an epic boozy Rum cake for lunch……….
I am entering this tasty tea cake into a few challenges for October.
Spiced Pumpkin Rum & Choc Chip Loaf
Recipe found HERE.
Adaptations are as follows:-
– I added 1tbsp of Dark Rum to the cake batter
– I replaced the walnuts with 100g of good quality dark chocolate chips
– I used dark muscovado sugar
– I used half wholemeal and half plain white flour
This is a fantastically moist cake that improves after a couple of days wrapped in cling film.
The cake freezes well again wrapped in cling film.
You could make the cake in little loaf cake moulds or muffin cases. Just reduce the cooking time by about half.
Remember if you like you can replace the Rum I used with fruit juice. Tea would also work well.