While pumpkins are not native to Ireland, they’re in great demand during the autumn, especially around Halloween (also known as Samhain, one of the four ancient Celtic festivals). In the U.S. we use pumpkins in many sweet and savory dishes, and most cooks find it more efficient to use canned pumpkin (pure pumpkin, not pumpkin pie filling) for baking rather than to cut and scrape the flesh from a fresh one. If you like to add some color and crunch to your pumpkin treats, try adding cranberries — fresh, frozen, or sweetened dried — and chopped walnuts, pecans, pistachios, or pumpkin seeds.
PUMPKIN BUNDT CAKE
Serves 10 to 12
It’s safe to say every kitchen has at least one Bundt pan — I counted seven doughnut-shaped pans in various sizes and designs in mine! Inspired by the traditional European cake Gugelhupf, the pan gives Bundt cakes their distinctive shape, though they follow no single recipe. These pans became popular in North America during the 1950s and 1960s after cookware manufacturer Nordic Ware trademarked the name “Bundt.” Because of their unique shape, a Bundt cake is a very impressive dessert. Serve it plain or drizzled with Bourbon Cream Cheese Glaze.
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon allspice
1 1/2 teaspoons nutmeg
2 teaspoons cinnamon
2 1/2 cups sugar
1 cup canola oil
3 large eggs
1 teaspoon vanilla
One 15-ounce can pure pumpkin
Chopped walnuts, for garnish (optional)
Bourbon Cream Cheese Glaze (optional)
1. Preheat the oven to 350°F. Coat a Bundt pan with no-stick baking spray with flour.
2. In a large bowl, sift together the flour, baking powder, baking soda, salt, allspice, nutmeg, and cinnamon. Set aside.
3. In a separate large bowl, beat the oil and sugar with an electric mixer on medium speed until blended and smooth. Beat in the eggs, one at a time, beating well after each addition. Mix in the vanilla.
4. Beat in the flour mixture on low speed, alternating with the pumpkin, in three additions. Beat just until the ingredients are incorporated; do not overmix. Transfer the mixture to the prepared pan; smooth the top. Tap the pan on the countertop a few times to release any air bubbles.
5. Bake the cake for 55 to 60 minutes, or until a wooden skewer inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Invert the cake onto the rack; let cool completely. (If using the glaze, spoon it over the top of the cake; let it drizzle down the sides).
BOURBON CREAM CHEESE GLAZE
4 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tablespoons heavy (whipping) cream
1 tablespoon milk
1 to 2 tablespoons bourbon
1.In a medium bowl, beat the cream cheese and butter with an electric mixer on medium speed until smooth. Slowly beat in the confectioners’ sugar, cream, milk, and bourbon. Add additional milk for a drizzling consistency.
PUMPKIN SEED MUFFINS
Makes 16 Muffins
These muffins are perfect for breakfast spread with plain or honey butter. Freeze the leftover pumpkin purée or use it in another recipe within a few days. Toast the pumpkin seeds for 2 to 3 minutes in a dry skillet.
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 cup (packed) light brown sugar, plus more for topping
3/4 cup canola oil
2 large eggs
1/2 cup milk
1 cup pure pumpkin
1 teaspoon vanilla
1 tablespoon grated orange zest
1/3 cup toasted pumpkin seeds, for topping
Brown sugar, for sprinkling
1. Preheat the oven to 350° F. Coat two standard muffin pans with no-stick baking spray or line with paper liners.
2. In a large bowl, sift together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
3. In a separate large bowl, beat the sugar, oil, eggs, milk, pumpkin, vanilla, and zest with an electric mixer on medium speed until blended and smooth. Stir the flour mixture into the pumpkin mixture. Transfer to the prepared muffin cups, filling 3/4 full. Sprinkle tops with seeds and brown sugar.
4. Bake the muffins for 25 to 30 minutes, or until a skewer inserted in center comes out clean. Let the muffins cool in the pan on a wire rack for 10 minutes. Remove muffins from pans; let cool completely. Repeat with remaining batter.
5. Serve immediately spread with softened butter, or store in a covered container for up to three days.
PUMPKIN-CRANBERRY BREAD
Makes 2 Loaves
I personally love cranberries and look for any excuse to use them, even before their obligatory appearance on the Thanksgiving table. They’re a delicious addition to this moist loaf. You can also bake it in three 8-inch or eight 5-inch pans (adjust baking time).
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
3 cups sugar
3/4 cup canola oil
4 large eggs
1/2 cup orange juice
1 teaspoon vanilla extract
One 15-ounce can pure pumpkin
1 cup fresh or sweetened dried cranberries
1 cup chopped pecans
Whipped cream cheese, for spreading (optional)
1. Preheat the oven to 350° F. Coat two 9-inch loaf pans with no-stick baking spray.
2. In a large bowl, whisk together the flour, baking soda, nutmeg, cinnamon, and salt; stir in the sugar.
3. In a small bowl, whisk together the oil, eggs, buttermilk, and vanilla. Stir into flour mixture. Stir in the pumpkin, cranberries, and pecans. Transfer to prepared pans; smooth the tops.
4. Bake the loaves for 65 to 70 minutes, or until a skewer inserted into the center comes out clean. Let cool on a wire rack for 10 to 15 minutes. Invert breads onto the rack, return to upright. Let cool completely before cutting into slices. Serve spread with whipped cream cheese, if desired. Loaves can be frozen.
Margaret Johnson’s “Recipes” page alternates with “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook, visit irishcook.com
