In our house, my giant hound and I share different views on Hallowe’en and Bonfire night (or whatever you want to call them) – even before we get into the commercial nonsense debate.
I don’t like yo-yoing up and down to feed the trick or treaters, but he loves the attention every doorbell ringer gives him, even if they look like Freddy Krueger. I’m crackers for a firework, while he needs a sedative to get him through the season’s unidentifiable bangs.
Neither of us is that fussed about eating pumpkin though, particularly when there’s tastier squash around – however, if you took away an impossibly large orange orb from one of our Riverford Farm Pumpkin Days last weekend and you’re wondering what to do with all the innards once it’s carved, don’t dump them in the compost. Soup it up with curry spices or ginger to warm your hands in between lighting sparklers, or try this pumpkin and pecan loaf. The puréed pumpkin keeps the loaf moist and it’s easy to make, so it’s good for baking with the kids.
pumpkin & pecan loaf
To make your pumpkin purée, steam pieces of pumpkin flesh until tender. Leave in a colander to cool and drain off the excess moisture, then blitz in a food processor until smooth.
100g unsalted butter, softened at room temperature
200g light brown sugar
1 large egg
100g pecans, roughly chopped (or use walnuts)
250g self-raising flour
1 heaped tsp ground cinnamon
good pinch of salt
225g pumpkin purée
Butter a 1 litre loaf tin and line it with baking parchment. Put the butter and sugar in a large bowl. Beat together until light and fluffy (use an electric hand mixer if you have one, it’s easier). Stir in the pecans and pumpkin purée. Add the flour and cinnamon and stir to combine (don’t over mix it). Stir in the milk. Pour into the tin. Bake at 180C for 50-60 mins, until a skewer inserted into the loaf comes out clean. Cool in the pan for 10 mins. Turn out onto a cake rack and leave to cool completely or serve slightly warm, in thick slices.