Wednesday, 22 May 2013

Pumpkin Loaf

I recently went over to a lovely lady's house for my first ever Stella & Dot party.  A morning full of jewellery, delicious food, lovely ladies, a baby with the cutest cheeks ever and mimosas...I don't think a weekend could start off any better than that!

When it came to the food, the hostess with the mostess completely outdid herself!  Granola, fresh fruit, homemade pumpkin loaf, fritatta...amazing!  I absolutely adored the pumpkin loaf and, lucky for you and me, the hostess was willing to share her recipe...yippee!  She originally found it in the October 2007 issue of Shape magazine but has made some modifications to it since.  I've included the modified version below since it was so darn good!

  • 2 cups spelt flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1.5 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • pinch of salt
  • 1/4 cup molasses
  • 1/4 cup light brown sugar
  • 1 1/4 cup canned pumpkin
  • 1 egg
  • 1/2 cup vanilla greek yogurt
  • 1/8 cup canola or safflower oil
  • pumpkin seeds
Pre-heat oven to 350F.  Combine the flour, baking soda, baking powder, spices and salt in a large mixing bowl.  In another bowl, mix the molasses, brown sugar, pumpkin, egg, yogurt and oil together.  Add the wet ingredients to the dry ingredients and mix well.  Pour into a greased glass loaf pan and sprinkle the pumpkin seeds on top.  Bake for 50-55 minutes and enjoy!

The fabulous assortment of food!  The pumpkin loaf is top right.  I forgot to take a photo of it on its own.  That, of course, had nothing to do with the mimosas. 

The fritatta!  Eggs, cherry tomatoes, potato, asparagus, feta and a whole lotta love.  Scrumptious!

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