Pumpkin Raisin Fruit Loaf

 

A golden amber spiced loaf that is moist and rich. A definite winter warmer in every slice and depending on which mix of spices you use and dried fruit you add, it will have a wonderful abundant seasonal flavour.  

Pumpkin Raisin Fruit Loaf

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makes 1 loaf

1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon English mixed spice

1 teaspoon Pumpkin Pie spice

3/4 teaspoon salt

1/2 cup golden raisins

1/2 cup Italian mixed peel or any citrus candied peel

2 large eggs, room temperature

1/2 cup white sugar

3/4 cup dark brown sugar, packed

1 can (398 ml) pumpkin purée

1/2 cup light olive oil

1/4 cup milk or orange juice

walnut pieces or pumpkin seeds for sprinkling on top, optional 

Preheat oven to 350ºF (180ºF). Lightly grease and flour a 2 lb. loaf tin and line the bottom with baking parchment. Set aside.

In a large bowl combine the flour, baking soda, spices and salt. Whisk together and then add the raisins and Italian mixed peel. Stir to combine.   

In another bowl whisk the eggs, white sugar and brown sugar together until combine. Then whisk in the pumpkin purée, olive oil and milk or orange juice, which ever you are using, until incorporated and smooth. Pour into the flour mixture and gently stir together until just combined. Do not over mix. 

Pour or spoon the batter into the prepared loaf tin. Sprinkle walnut pieces or pumpkin seeds, if you are using, over the top.   

Bake for about 60 minutes, or until a toothpick inserted into the centre comes out clean, a few moist crumbs will be fine, checking halfway through baking time and covering the top with aluminum foil if you notice the top browning too quickly. 

Allow the loaf to cool completely in the tin on a wire rack before carefully removing to slice and serve. 

Notes: if you cannot find any English mixed spice just use 2 teaspoons pumpkin pie spice. You can also mix together your own spice blend of ground cinnamon, ginger, nutmeg, all spice and or cardamom. You may also add some grated orange zest to the batter.  

Applesauce Cake

 

Applesauce cakes are tremendously moist and spicy and this one is abundant with plump juicy raisins. A midwinter cake that will absolutely warm and delight on the coldest of days.   

Applesauce Cake

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serves 9

1/2 cup (125ml) olive oil

1 1/4 cup (300ml) white sugar

2 eggs

1 cup (250ml) unsweetened applesauce

1 1/2 cups (375ml) all-purpose flour

1/2 teaspoon (2ml) baking soda

1 teaspoon (5ml) baking powder

1/4 teaspoon (1ml) salt

2 teaspoon (10ml) ground cinnamon

1 teaspoon (5ml) ground cloves

1/2 teaspoon (2ml) grated nutmeg

1 cup (250ml) golden raisins

1 apple, of your choice, thinly sliced into rings, you will need 9 rings so you may have to slice another apple. 

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 8-inch square baking tin and line the bottom with baking parchment. 

In a large bowl beat the olive oil, sugar and eggs until light. Stir in the applesauce.

In a a medium bowl combine the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Whisk together and then stir in the raisins. 

Add the flour mixture to the applesauce mixture and stir until just combined. 

Pour the batter into the prepared baking tin. Place 9 apple rings on top of the cake. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the centre comes out clean. Leave in the pan and place on a wire rack to cool. While the cake is slightly warm lightly dust with icing sugar and serve.   

Cinnamon Raisin Bran Loaf

 

Need more fibre?... then this is the recipe for you. A crumbly loaf that is moist, substantial and deliciously sweet plus super easy to make, you'll hardly know it's packed with fibre. 

Raisin Bran Loaf

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makes 1 standard loaf

3/4 cup (105g) unbleached all purpose flour

1/3 cup (80g) dark brown sugar

1 1/4 cups (75g) wheat bran

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon chia seeds 

3/4 cup (100g) golden raisins

1 1/4 (310ml) cups buttermilk

1/3 cup (75g) light olive oil

1 egg

extra raisins, to sprinkle on top

sliced almonds, to sprinkle on top

cinnamon sugar,  for sprinkling 

Position the oven rack in the middle of the oven.

Preheat oven to 350ºF (180ºC). Butter and flour a loaf pan and line the bottom with baking parchment.

In a medium bowl combine the flour, brown sugar, wheat bran, baking powder, baking soda, salt, cinnamon, chia seeds and golden raisins. 

In a large bowl add the buttermilk, olive oil and egg and whisk together to combine.

Add the flour mixture to the buttermilk mixture and stir until just moistened. 

Pour or spoon the batter into the prepared loaf pan. Sprinkle the top with raisins and sliced almonds and you can even go a bit farther and sprinkle with cinnamon sugar. Place into the preheated oven and bake for about 40 minutes or until a toothpick inserted into the centre comes out clean. Allow the loaf to stand for 10 minutes before removing from the tin, then carefully turn loaf out and place on a wire rack to cool completely.  

Apple Raisin Bannock

A delicately dense scone like texture with a slight sweet taste thanks to the dried raisins and fresh apples.  A slice of this bannock with butter and a wee bit of Irish Whiskey or a glass of Irish Cider would be spot on. 

Apple Raisin Bannock

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3 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

2 tablespoons caster sugar

3/4 cup raisins

1 apple, peeled and diced

1 1/2 cups buttermilk

Preheat oven to 400ºF. Grease and flour a round cake tin and line the bottom with baking parchment paper. Set aside.

In a large bowl place all the dry ingredients together, including the raisins and diced apple. Mix together well. Make a slight well into the centre of the flour mixture, pour the buttermilk and stir until a soft slightly sticky dough forms. If the dough seems dry add a bit more buttermilk, a little at a time.  

Transfer the dough into the prepared cake tin and spread evenly. Bake for 25 to 30 minutes or until risen and lightly browned.