Source:foodnetwork.ca: Sugar: Pumpkin Loaf with Crystallized Ginger Syrup
Note: Je fais le pain seul dans 2 petits moules à pain. Je remplace les canneberges fraîches ou congelées par des canneberges séchées que je fais gonfler préalablement dans de l’eau bouillante.
Yield: 1 (ou 2 petits pains)
Ingredients
Pumpkin Cranberry Loaf
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 2 egg
- 1 cup canned pumpkin puree
- zest of one orange
- 1 teaspoon vanilla
- 1 cup orange, juice
- 1 1/2 cups cranberries, fresh or frozen
Crystallized Ginger Syrup
- 1/2 cup white wine
- 1/2 cup water
- 1 cup sugar
- 2 teaspoons fresh grated ginger
- 2 tablespoons crystallized ginger, finely chopped
- 1 1/2 tablespoons cornstarch
Directions
Pumpkin Cranberry Loaf
- Preheat oven to 325ºF.
- Sift together flour, baking soda and powder, salt and spices and set aside.
- In a medium bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and stir in pumpkin purée, orange zest and vanilla. Stir in orange juice. Add dry ingredients in additions and blend just until incorporated. Fold in cranberries.
- Spoon batter into loaf pan and bake in center of oven for 60 to 75 minutes until a tester inserted into the loaf comes out clean. Allow to cool before slicing.
Crystallized Ginger Syrup
- In a small pot, stir together wine, water, sugar and gingers and bring up to a simmer.
- Whisk together cornstarch with 1 tablespoon cold water and whisk into syrup. Stir glaze until shiny and bubbling. Remove from heat.
To Assemble
- Pour crystallized ginger syrup over slices of pumpkin cranberry loaf. (Syrup can be served warm or cool and keeps in the fridge for up to a week.)