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Squidgy Pumpkin and Ginger Loaf

If you have a pumpkin sitting beside your front door that is about to outlive its seasonal usefulness, we have a solution for you! Repurpose your pumpkin into a fabulous loaf of goodness. Warm and spicy, this will be perfect to have around for the holidays, so make a double batch and freeze one for later. This may be one of the best gingerbreads we have ever had!

Squidgy Pumpkin and Ginger Loaf

9 oz. pumpkin or squash, cut into chunks (generous 2 cups), or ¾ cup canned
2 oz. black treacle or molasses (3½ tbs.)
5 oz. golden syrup (3 fl. oz.)
5 oz. light brown sugar (½ cup plus 2 tbs.)
8 oz. self-rising flour (2 cups)
1 tsp. baking powder
1 heaping tsp. ground ginger
2 tsp. mixed spice
8 oz. cold butter, cut into cubes
2 eggs, beaten
8-10 chunks crystallised ginger

Heat the oven to 350°F. Grease a loaf tin, then line the long side with parchment paper.

Put the pumpkin or squash in a microwavable container with a dribble of water. Cover tightly with cling film and poke a few holes in the top. Microwave on high for 7-9 minutes, until soft and mashable. Drain off the water and mash until smooth.

Put the treacle, golden syrup, brown sugar, and milk in a saucepan and heat gently until the sugar melts.

Combine the flour, baking soda, ginger, and mixed spice in a bowl. Using your fingers or a pastry cutter, rub the butter in until no big lumps remain.

Whisk the pumpkin and eggs into the treacle mixture, then whisk that into the flour mixture. Pour into prepared tin. Sprinkle over most of the crystallized ginger and bake for 45 minutes, or until a tester comes out with just moist crumbs attached. Sprinkle over remaining crystallized ginger and cool in tin. This cake is delicious once cooled and sliced, but even better when wrapped in parchment and foil and left for a few days to mature.

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