Spiced Pumpkin & Walnut Tea Loaf [Crafty October - Cook]

Tuesday, 8 October 2013



Welcome to Day 8 of Crafty October - a month of Halloween ideas at The Purple Pumpkin Blog! Don't forget to check out last year's ideas if you need more inspiration!

I've been baking today! Fresh out of the oven is this deliciously moist Spiced Pumpkin and Walnut Tea Loaf.

Spiced Pumpkin & Walnut Tea Loaf #CraftyOctober


I found this recipe in a magazine and tweaked it a little bit. The original had coconut flakes in it, and I knew my husband wouldn't abide that! I added in some sultanas in, instead. You can't taste the coconut milk, (my husband will be pleased to hear!) I took a chance in baking with that ingredient - I wasn't sure what I could replace that with! I imagine it helps with keeping this bake moist.

Spiced Pumpkin & Walnut Tea Loaf #CraftyOctober

It was really easy to put together - I didn't even need to use a mixer - just add the wet ingredients to the dry ingredients and stir till just incorporated. You could also switch out the nuts and dried fruit for others - I bet dried cranberries would work really well in this.

I used canned puréed pumpkin - which, you can now buy in the UK! I've spied it in Tesco for £2.00 a can - eek! Or in Aldi at 89p - bargain! That's where I stocked up! Of course, you can just steam and purée a pumpkin instead, you'll need more than the stated amount as it does reduce when cooking.

Spiced Pumpkin & Walnut Tea Loaf #CraftyOctober

Why not give this easy bake a try - goes so lovely with a cuppa mid afternoon!


Spiced Pumpkin & Walnut Tea Loaf

Ingredients
  • 60g chopped walnuts
  • 225g plain flour
  • 225g dark brown sugar
  • 70g caster sugar
  • ¾ tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 200g canned pumpkin purée
  • 100g unsalted butter, melted
  • 75ml coconut milk
  • 50g sultanas

Method
  1. Preheat the oven to 180C/Gas 4.
  2. Spread the walnuts out on a baking sheet and toast for 8-10 minutes. Set aside to cool.
  3. In a mixing bowl, stir together the flour, brown sugar, caster sugar, bicarbonate of soda, salt, nutmeg and cinnamon.
  4. Add the pumpkin purée, melted butter and coconut milk. Stir everything together until incorporated.
  5. Fold in the toasted walnuts and sultanas.
  6. Pour the mixture into a 1lb loaf tin.
  7. Bake for 1hr 15 minutes or until a skewer comes out clean.
  8. Cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.

Spiced Pumpkin & Walnut Tea Loaf #CraftyOctober



I am also holding a month long Halloween Link Party to celebrate Crafty October and would love for you to share your Halloween ideas - crafts, recipes, costumes, parties...as long as it is family friendly! It's my favourite time of year, (as you may well know!) and I can't wait to see what you link up!




There are even more Halloween ideas on my Halloween Board
Why not come and follow me over on Pinterest?

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