How many cupcake recipes do we need in our life? Only a couple but one of them has to be a carrot cupcake recipe. It’s one of the basic flavours that everyone likes, and a great way to show kids veggies taste good! (more…)
Great comfort food never fails. With classic recipes such as pumpkin bread, one can always feel at home anytime, anywhere. Served on its own, with butter or jam, or with soups, pumpkin bread effortlessly stands out on the dinner table. In just an hour or so, you can have real homemade goodness right within the confines of your kitchen. Follow and share this recipe with loved ones to spread the warm, homey aroma of pumpkin bread.
Pumpkin bread is great on its own or with spreads and jams. You can tweak the recipe to include your own choice of nuts, herbs and dried fruit – the possibilities are endless! For starters, check out this simple and no-nonsense recipe:
SERVINGS: 2 Loaves
PREP TIME: 20 Minutes
COOK TIME: 60 Minutes
- 450 g sugar
- 250 ml vegetable oil
- 4 eggs
- 450 g unsweetened pumpkin (canned)
- 450 g flour
- 2 tsp. salt
- 2 tsp. baking soda
- 1 tsp. nutmeg
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. allspice
- 150 ml water
- Preheat the oven at 350 degrees.
- Grease the bottoms of two 22x12cm loaf pans with butter and flour.
- Mix the sugar and oil together, then stir in the eggs and pumpkin.
- Take all dry ingredients and combine in another bowl. Slowly add water. Finally, blend in with the egg-and-pumpkin mixture.
- Pour the batter evenly on two loaf pans.
- Bake for around 60 minutes. To be sure, use a cake tester.
- Let the loaf stand for ten minutes.
- Take the bread out of the pans, then cool and serve.
- By greasing only the bottoms of the pans, you get a gently rounded top of the bread.
- You can add raisins and nuts – even garlic cloves – to the mix if desired.
- Bundt cake pans also work in place of loaf pans.
- Adding as little as 2 teaspoons of vanilla can create all the difference in terms of the sweetness and savouriness of the bread.
- For a healthier approach, replace the vegetable oil with applesauce, the white flour with whole wheat flour, and use brown instead of white sugar.
This asparagus leek risotto is a gluten-free and vegan version of the rice dish classic. Asparagus has been getting a lot of attention from foodies and health advocates lately, and it isn’t surprising why. These greens are not just full of nutrients – they are also quite tasty and ideal for many recipes.