October is proving to be a month punctuated by lots of pumpkin recipes. This is all down to the squash explosion at my allotment. I had no idea just how many squash would stem from one single plant.
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 spiced pumpkin, rum, choc chip loaf into a few challenges for October.
One Ingredient, which I co-host with Nazima at Franglais Kitchen formerly Working London Mummy. The theme being pumpkins & squashes.
Simple and in Season, hosted by Ren at Fabulicious Food with Nazima at Franglais Kitchen (Working London Mummy) as a guest host this month.
We Should Cocoa which is hosted by Choclette at Chocolate Log Blog & Chele at The Chocolate Teapot with guest host this month being Nat at The Hungry Hinny.
As this recipe is inspired by American pumpkin bread and has been adapted from an American website, I will be entering it into United Bakes of America which is held by Cupcake Crazy Gem.
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
Notes :-
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This is a fantastically moist cake that improves after a couple of days wrapped in cling film.
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The cake freezes well again wrapped in cling film.
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You could make the cake in little loaf cake moulds or muffin cases. Just reduce the cooking time by about half.
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Remember if you like you can replace the Rum I used with fruit juice. Tea would also work well.
As an American who lives in the UK, pumpkin loaves and cakes (but not pies – ugh) are some of the things I miss about living here. There’s just not a big pumpkin growing and cooking culture in the UK. So, I am very impressed with your allotment efforts – and quite jealous too. There are many many squashes to grow and enjoy and it looks like you have selected a particularly attractive one. This recipe looks fab, although I will admit to a phobia about rum (the first time I was drunk was facilitated by a boy who plied me with rum cocktails!) so apple juice is a great sub. And you are so right about the moistness and keeping qualities assoicated with baking with pumpkin. Although I mainly use pumpkins in savoury cooking I must bookmark this for when I return from holiday.
It’s funny but pumpkin pie has never appealed to me but I am delighted about how good it is in both loaf cakes & muffins as well as cookies. Sorry to hear about the drunken Rum experience, mine is more to do with cider!!
A fabulous bake for autumn Laura, and that festival squash is so pretty! I didn’t plant many squashes or pumpkins this years well last year, as I was inundated with them last autumn, so I am relying heavily on some pumpkin I roasted and froze, as well as neighbours with a glut! A wonderful looking loaf and so moist and rich. Karen
Thanks Karen, I have been taken aback by how well everything has grown despite the strange weather this summer xx
I love how dark and delicious this cake looks, and anything with chocolate, spice AND rum can only be good!
I’m very jealous of your festival squash glut, you must save an absolute fortune not having to buy pumpkins or squash… Thanks for entering this into We Should Cocoa – I will hopefully be posting my One Ingredient entry tonight if I have time to go through the pictures!
Thanks Nat, yes I have been saving a fortune recently what with free apples, blackberries & pumpkins. So happy to have been able to try out so many new recipes due to the necessity of using up my glut!
Laura, I am so impressed with your allotment, and what a fantastic squash recipe. I will have some time over the next few weeks and I’ll be baking this. Thank you for sharing it. Jude x
This is certainly a good recipe and the other loaf I need to post too. That happens to be amazing, in fact better. But didn’t fit into any challenges sadly. Will post anyhow soon xx
Oh my, your allotment produces wonderful vegetables. What an eye-catching squash!
I never use pumpkin in cakes or desserts but this looks delicious. Love the fact you have rum in it. With all the spices, I’m sure your kitchen was filled with the most amazing aromas 🙂
Thanks Jac, these squash are absolutely beautiful. I am always amazed at how special nature is when I see such beautiful vegetables appearing from the earth as if by magic!
So glad your allotment has been productive for you Laura, I know it was all a bit of a new venture. And I’m so envious of your squashes. We planted several varieties, much to the slugs delight. If we are lucky, it’s looking like we might get 1 whole squash! Your Festival Squash look gorgeous – oh I do love squashes. Best of all in a curry, but also good roasted and put into a tart with some delicious cheese and of course as soup. Having said that, your cake looks delicious and I approve the splash of rum.
I am so happy with the success of this year particularly as we had the site from hell. It really does make all the hard work worthwhile. I will be going squash mad next year as a result!
Wow…it looks like you’ve been busy with your pumpkin recipes! This loaf looks really tasty, the rum sounds like an interesting addition too! I too shall soon be adding to the array of pumpkin recipes around at the moment! 🙂
I have been going squash mad in the kitchen. I love how easy it is to roast then mash my squash to use in cakes, muffins & cookies. But, equally it has been great to eat soups, curries and stews with it. I am still not sick of it!
I’ve got only one good squash growing in my allotment. I do not use pesticides on my allotment, but mainly because I forgot about them. I protect my plants with netting and good luck! I love your loaf it sounds so American, soft and sweet.
wow your allotment’s been going well by the looks of it! I love love love pumpkin and have been cooking it so much altely I think I might actually get sick of it soon, but not until I try this one!
I’ve seen so many pumpkin recipes this autumn and not managed to make a single one yet! This might change my mind though, I adore the idea of spice, rum and chocolate all bound up in a pumpkin loaf. Yum!
I am really into my pumpkin recipes at the moment and have lots more of my own to use up. So, I will be making this and the pumpkin gingerbread agin. I need to post that too!
this looks lovely…I’m loving root vegetables in cakes at the moment…so moist!
Yes, such a great discovery. I love it!
I love the idea of combining pumpkin and chocolate and your loaf looks so soft and delicious.
Thanks Caroline, it is a lovely cake and the chocolate definitely adds extra richness x
Laura this sounds like a wonderful seasonal cake that must taste and smell divine. The loaf looks so soft and moist too.
Thanks Nazima, the texture is really good and I need to make it again to take to a friend!