Pumpkin Bread (actually, it's a cake)

Pumpkin bread was inspired by our daughter's visit to see us in Spain last autumn after her return from the USA. Since then I have baked it quite a few times. The topping is an optional luxury for special occasion cakes! You can make it as a traybake or divide the mixture between two large loaf tins. Obviously you can halve the quantities and make a smaller one but it seems a shame as it freezes well. I made mine in an earthenware baking dish measuring 30 x 28 cms.

You will need:

400g flour (repostería)

1 sachet baking powder 

2 teaspoons ground ginger

one teaspoon salt

one teaspoon cinnamon 

one teaspoon nutmeg 

one teaspoon mixed spice

240 mls olive oil

400g sugar

4 eggs

500 mls pumpkin puree

100 g walnuts - chopped - optional 

For the topping 

350g cream cheese

350 g icing sugar 

Vanilla seeds or essence - optional 

Grated orange rind 

The easiest way by far to make the pumpkin purée is to place the peeled , seeded and chopped pumpkin in a pressure cooker in a couple of cms water and cook for 10 minutes at 15 lbs pressure psi. Alternatively you could steam until soft or simmer, although simmering will make the purée rather wet. You could also roast the pumpkin in the oven and then the purée may require a dash of milk to loosen it because roasting may cause it to dry. The cooked pumpkin is blasted in a processor to achieve a puréed consistency.

Combine the flour, baking powder, salt and spices and place aside. In a large mixing bowl whisk together the sugar and eggs. Add quantities of oil, pumpkin purée and dry ingredients alternately until all is combined. It should form a thick batter that pours, rather than drops. Finally stir in the chopped walnuts. 

This is the kind of pouring consistency you are after

The consistency is thick enough for the walnuts to rest on the surface before stirring in

Place in prepared cooking dish (oiled and lined with greaseproof paper). Bake at 180 C for 45 - 50 minutes- until skewer inserted in centre comes out clean. A longer cooking time will be required for a deep tin. Leave to cool.

The baked item

For the topping, sift the icing sugar and combine with the other ingredients using a fork. Do not over whisk as this will make the topping a bit sloshy. The reason why this happens is one of life's mysteries.

Eat and enjoy!