Happy Halloween!

October 31, 2011 § 2 Comments

Posted by Katharine

It’s that time of the year so let’s ditch the over-priced, store-bought candy and celebrate with some super-sweet, seasonal recipes!

First up, pumpkin loaf. A friend always made this in massive quantities whenever she had her studio tour. It goes perfectly with a cup of hot apple cider on these chilly fall days. I’ve cut down the recipe to make 3 loaves (hence the odd measurements) but you can certainly adjust to suit your needs.

Sue’s Studio Pumpkin Loaf

1 3/4 cup vegetable oil

2 cups brown sugar

3 cups white sugar

7 free-range eggs

2 cups pumpkin

1 cup of water

5 1/4 cups flour

3 1/2 tsp baking soda

2 tsp cinnamon

1 1/2 tsp nutmeg

2 1/2 tsp salt

Prepare the pumpkin by halving it and remove the seeds and ‘guts’. (Tip: save the seeds!*) Bake the pumpkin in a 400 degree oven for about an hour or until the pumpkin is soft. Remove from oven and once cooled remove the skin and puree in a food processor or blender.

In a large bowl beat the eggs and add the pureed pumpkin, water, oil and sugar. In another bowl mix together the remaining dry ingredients. Stir the dry mix into the first bowl.

Grease 3 bread pans with butter and pour in the mixture until they are all about 3/4 full. Bake in a 375 degree over for about an hour. Be sure to test with a fork, if there are still gooey bits remaining leave them in a bit longer. When done let them cool slightly before removing them from their pans and placing on a rack.

* Pumpkin seeds make an awesome snack. Just rinse off any pumpkin ‘guts’ and lightly coat them in oil and salt to taste. Roast them at 400 degrees for 10 to 15 minutes or until they start to look lightly toasted. Let them cool off and enjoy!

Okay, round two. I’m proud to say that I spent Devil’s night icing the most rich, moist, chocolate-y cake I’ve ever made!  You can find the recipe in this weekend’s Globe and Mail*; they’ve aptly dubbed it “bloody good chocolate-beet cake with scream cheese icing”. I picked up the beets from a local farm and threw them in to cook along with the pumpkin. They gave the cake a wonderful density and a distinct flavour. Oh, and the icing is divine! (and not as tricky as it sounds)

*Please note that there seems to be a typo in their recipe, the cake only requires 3oz of semi-sweet chocolate, not 11. Also, stick to just 5 beets, they are very flavourful when fresh and roasted. 


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