As I spend a lot of my time in the kitchen, I believe this space can be as beautiful and stylish as any other room in the house, although they have to be practical, especially in the lead up to Christmas when the kitchen becomes the heart of the home. As part of my new blog and to feed my love of home interiors I will be spending my time kitchen hopping and baking my Jam Jar cakes on a 'Kitchen Tour' sharing inspirational kitchen interiors.
First on the tour is this stunning newly renovated property overlooking South Fistral in our home town of Newquay. The space and light that floods through the rows of glass doors is perfect for capturing each stage of my recipe, keep an eye out for the inspirational artwork throughout this home, I'll share a list of artists at the end of this post, incase, like me, you fall in love with the bold use of colour and life throughout this space.
There is an industrial-look throughout the wide open plan Kitchen with a central Zinc counter top and statement oversized pendant lamps suspended above a rustic wooden bench bar. I am so excited to share this unique space and recipe with you, that even my puppy Mack managed to calm down and enjoy the view while we waited for the loaf to bake!
So on to the recipe and today I will be baking my Spiced Pumpkin Pecan Loaf, an autumnal favourite of mine.
1 small pumpkin or squash peeled and grated (substitute for 3 large carrots if not available)
150g coconut oil melted
4 large free range eggs
200g ground almonds
Zest of 2 - 3 Clementines
250g dark unrefined muscovado sugar
200g self raising gluten free flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
200g pecans roughly chopped
Start by prepping the pumpkin or squash as this is the most fiddly and time consuming part to the recipe. Firstly, peel the skin as this can be a little tough, then chop into large chunks and grate using a box grater and transfer into a large mixing bowl and add the zest of 2 - 3 clementines.
Add the sugar, eggs & melted coconut oil into the mixing bowl with the grated pumpkin and beat with a wooden spoon until it's all combined. Then stir through the ground almonds & chopped pecans, reserving a few to sprinkle on top of the loaf just before baking.
Finally sift in the flour, spices and baking powder and gently fold in. Pour the mix into a lined loaf tin and scatter over the remaining pecan nuts. Bake in a preheated oven at 170 for 45-50 minutes until well risen.
You may need to bake for a few minutes longer depending on your oven so always check with a sharp knife or skewer in the centre of the loaf and when it comes out clean it's ready. Allow the loaf to cool slightly for 30mins before cutting.
Delicious served warm out of the oven with a big dollop of whipped coconut cream or the perfect partner to an organic almond milk chai latte.
Coconut cream is the thick creamy top layer in a can of coconut milk whisked together with your sweetener of choice, I love maple syrup as it give the cream a lovely natural sweetness and a nice pale golden hue.
As promised below is a list of the artists that feature on the walls throughout this post, I'd like to thank Clare and Murray Johnstone for sharing their remarkable home and I look forward to hearing how my readers and customers get on with their own Spiced Pumpkin creations!
Love Jam Jar Jess x