What’s in my freezer? Pumpkin Walnut Loaf
Actually this hasn’t made it in yet- it is on my list for tomorrow…
Pumpkin is also one of the Rosh Hashanah simanim. Technically the word הקרא/הקרע are types of pumpkins or gourds. Some people use zucchini (זוקיני/קשוא), some use butternut squash (דלורית), and some use pumpkin (דלעת). We use pumpkin mainly because it is sweet and we should have a sweet New Year. Plus the color is quite appropriate for the fall season, albeit not in Israel.
When we eat the gourd we ask for our merits to be proclaimed (קריאה) and to have our evil decree torn up (קרעה):
“יחי רצון מלפנך, ה’ אלוקנו אלוקי אבותנו, שיקרע רע גזר דיננו, ויקראו לפנך זכויותנו”
Pumpkin Walnut Loaf
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
4 tablespoons unsalted margarine
1 cup sugar
2 extra-large eggs
1 cup pumpkin puree
1/2 cup vanilla soy milk
1 cup chopped walnuts
- Preheat the oven to 170C. Grease the bottom and sides of a 9 x 5 x 3-inch loaf pan. (I use the disposable “English cake” loaf tins)
- In a medium bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg.
- In the bowl of a standing electric mixer fitted with the paddle attachment, cream the margarine and sugar on medium speed until fluffy.
- With the machine running, add the eggs all at one time. Scrape down the sides of the bowl with a rubber spatula.
- With the machine on medium speed, add the pumpkin and beat until combined.
- Reduce the speed to low and add the dry ingredients, alternating with the soy milk, until blended. Scrape down the sides of the bowl and stir in the walnuts by hand.
- Scrape the batter into the prepared pan and smooth the top. Bake for about 55 minutes, or until a cake tester inserted into the center comes out clean. Remove the pan to a wire rack and let cool for 5 minutes. To store the loaf, wrap it in plastic wrap and store it in the refrigerator for up to 1 week.