Pumpkin bread with vanilla drizzle

Pumpkin bread

And this is my contribution to the Home-Start Ealing Christmas Party! I have been contacted by Free Cake For Kids to bake for the event. I was really excited about it as it is my first time baking for FCFK, and hopefully not the last one! For the story, Home-Start Ealing is a charity supporting parents through challenging times. They are having a Christmas party this Tuesday and the bakers of FCFK Ealing have been asked to help out.

I wanted to make something seasonal for the occasion and decided to go for pumpkin bread. I made a batch of smaller ones which you can see on the cover picture, and also a bigger cake, below, which I fully iced and decorated. I am not exactly the queen of cake decoration, but it is a good start.

Pumpkin bread 2

I am actually really happy with how the cakes turned out as I did not start from a proper recipe. I just decided to adapt my Banana Bread recipe with pumpkin puree and some spices instead of just bananas.


For the cake: 300 g pumpkin puree (canned or home made) – 100 g butter – 300 g self-raising flour – 1 tbsp baking powder – 220 g granulated sugar – 2 eggs – 1 tbsp vanilla extract – 1 tbsp cinnamon – 1 tbsp powdered ginger – 1 tbsp nutmeg – 1/2 lemon – 30 ml milk.

For the icing: Icing sugar, 1/2 lemon, water, vanilla paste.


1. Preheat your oven to 180 C.

2. Beat together the eggs, pumpkin puree and vanilla extract. Add in the soft butter and beat well until smooth.

3. In a small bowl, pour in the milk and add the juice of 1/2 lemon. Leave for 5 mn until it curdles.

4. Add the flour and soured milk alternatively to the pumpkin mix. Add the spices and the baking powder. Mix well.

5. Bake for 40 to 45 minutes or until a toothpick inserted in the cake comes out clean. Or for 15 minutes if you are making mini-cakes.

6. Make the icing by pouring icing sugar in a large bowl, adding the juice of 1/2 lemon and water if necessary. Add a tablespoon vanilla paste. I have not really measured the quantities for the icing but the idea is to get a runny consistency that you can drizzle on top of you cakes.

7. Wait until your cakes are completely cold to ice them. Dip a fork into the icing and run it back and forth on top of the cakes so they get drizzled with icing. To avoid having big dollops of icing on the cakes, you can run the fork on your working surface first, and then move it towards the cakes.

And that’s the whole thing boxed up and ready to be delivered! I drove it our local coordinator myself this afternoon – good thing I was working from home today 🙂 I kept 2 mini cakes for myself and the man – we had them with some hot milk with rhum and honey. It was delicious! They are very moist – so much that the big cake is difficult to transport, I would only make the smaller ones in the future.

Pumpkin bread 3



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