CHOCOLATE PUMPKIN LOAF- GREAT IRISH BAKE OFF - WEEK 5 - A LITTLE MORE CAKE PLEASE


I had such a good time last week holding my accolade of Star Baker, it was good fun, everyone I met congratulated me, so I would just like to express my thanks for everyone's kind words be it in real life or social media. Not a bad week this week on the bake off, the judges loved my Kahlua Chocolate Bundt for the signature especially the honeycomb. The technical wasn't the best in reality, it had so many elements to it. I like the bavarois it was very tasty but the recipe being so scant I didn't do so great with the bitter orange jelly or the chocolate tuiles, they were pretty poor. I did enough however to get through this week so I was naturally ecstatic. Also this week we saw Aoife crowned star baker, which I am still chuffed about for her. Aoife deserves all the plaudits for her baking she is so imaginative and I loved devouring all her bakes,  she was brilliant. On the flipside Jerry was eliminated this week, Jerry was one of the most funniest characters in the Marquee and always had us laughing. Jerry is a brilliant baker and I get to share baking with him again alongwith Oonagh and Tom down in Meubles Kilkenny in aid of the Irish Cancer Society, on the 26th October so if you are in town pop on in. 

You can find all the details here



With this week being chocolate week and Halloween nearing us I bring to you a Chocolate Pumpkin loaf. This loaf is incredibly luscious and as Homer Simpson says you would jump over your own mother to have a piece of this cake. Its topped with a spiced water icing also. I hope you enjoy this!

Courtesy of Heather Christo with some tweaks


Ingredients

114g butter
225g caster sugar
2 eggs
1 teaspoon vanilla
120g pumpkin puree
125g plain flour
125g dark cocoa powder
1 teaspoon baking soda
1 teaspoon salt
56ml milk

Cinnamon & Ginger Glaze
250g icing sugar
50 ml of milk
1tsp of ground cinnamon
1tsp of ground ginger


Method 

  1. Preheat the oven to 180c/160c Fan/350F/gas mark 4 and grease a loaf pan.
  2. In a large bowl cream the butter and sugar until fluffy and then add the eggs one by one and beat until creamy.
  3. Add the vanilla and the pumpkin, beating until creamy.
  4. In a separate bowl, combine the flour, cocoa, baking soda and salt. Add the dry ingredients to the batter and partially combine.
  5. Add the milk and beat the batter until smooth and creamy and completely combined.
  6. Transfer the batter to the prepared loaf pan and put in the oven to bake for 45 minutes.
  7. Let the bread cool. When it is cool enough to handle, prepare the glaze.
  8. Mix icing sugar, spices and milk.
  9. Drizzle glaze all over, slice and serve!


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