Tuesday, October 12, 2010

Pumpkin Loaf Cake

This cake was an accidental cake, made out of remaining batter from the pumpkin tart filling that I had with an eyeball amount of flour and baking powder. I might have baked alot for the past 2 years, everything is still experimental to me and I was glad that I got this cake right at the first time.

Not everyone likes pumpkin, just like not everyone likes broccoli. Perhaps it is the idea of it being wet and mushy after cooking or simply, it doesn't look very appetizing! I am trying to cook more of it to entice my kids to eat it as it is really packed with alot of vitamins and goodness for the body.

For this cake, there is no butter content at all and the fat part was made up of low fat cream cheese and heavy cream. The pumpkin itself gives alot of moisture to the cake, which results in a denser texture and the taste of the pumpkin is present with less amount of spice added compared to store bought pumpkin bread. The flavor of this loaf cake got better over the days and putting it inside a plastic bag keeps it moist throughout.


Recipe


Ingredients
330g All purpose flour
1 -1/2 tsp baking powder
230g Low fat cream cheese
1 large egg
1 tbsp Heavy Cream
250g Mashed and Pureed Pumpkin ( Libby brand)
150g Light brown sugar
1/4 tsp Nutmeg
1/4 tsp Cinnamon
50ml Heavy cream

Method
1)Preheat the oven to 375F. Beat the cream cheese till light and creamy. Add in the egg and beat to combine.

2)Stir in the heavy cream . Leave aside.
3)In another bowl, stir the mashed & pureed pumpkin with the light brown sugar till well mixed. Stir in the nutmeg and cinnamon together with the heavy cream till well combined.
4)Spoon the cheese mixture into the pumpkin mixture and fold to combine.
5)Sift the flour together with the baking powder. Fold this into the cheese & pumpkin mixture just until combined. Do not overmix.
6)Pour this mixture into a greased large loaf pan or 2 small ones. Bake for 25 to 30 mins.

7)Remove from oven and cool in pan for 10 mins. The cake will continue to cook inside the pan. Turn over the pan and the loaf will fall out. Cool completely on a rack and slice and serve. 

Makes: 1 large loaf or 2 small loaves

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