Sweet and Savoury Sunday #79

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Welcome to week #78 of Sweet & Savoury Sundays!
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Calling all bakers who love baking cakes! I’m looking for new members to come and join a baking group that I run called The Cake Slice Bakers. Basically what we do is bake our way through one book for a year, then blog about our chosen cakes. We only take new members once or twice a year, depending how keen you are to join and this is the time of year where we open the window for new members. Our chosen book for our new baking year which starts in November is Southern Cakes by Southern Living. If anyone is interested in joining or wants more information then drop me a message. We’d love to have you!
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Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
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So what are you waiting for, join us now and let’s have some fun!!
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Let’s get this party started!!
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After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
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Baking In Pyjamas Favourites:
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 link party 79 favourite 1
Butterscotch Cookie Cake by Just About Baked
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Candy Corn Meringue Swirls by The Simple Sweet Life
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 link party 79 favourite 3
Parmesan Meatball Sandwiches by Belle of the Kitchen
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Most viewed link this week
 link party 71 most viewed
Strata with Spice Italian Sasuage by Simply Suzanne’s
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If you’ve been featured please feel free to grab one of our buttons for your blog. If you weren’t featured here, hop on over to Cupcakery to see if your recipe, DIY, craft, etc was featured there! :)

Baking in Pyjamas
Baking in Pyjamas
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The Rules:
.Follow your hosts , Baking in Pyjamas and Cupcakery
. Link up your DIY, Crafts, Recipe, Family related posts – Link up no more than 3
. Visit at least 3 other links and leave some lovely comments to let them know you stopped by
. Please note by linking up you are giving your hosts permission to use your images if you have been featured, with link backs to your blog.
. Grab a party button and pop it on your blog.

 

 

Ginger Sugar Crusted Pumpkin Loaf

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Looking for a tasty accompaniment to your homemade pumpkin spice latte or even your cup of tea, then I’ve got the perfect thing.

Ginger Sugar Crusted Pumpkin Loaf 2

I’m starting a new series here on the blog called coffee shop favourites and this is my first baked recipe. My first recipe for the series was this scrumptious pumpkin spice syrup, seriously tastes like the real PSL. You should check it out, I plan on making pumpkin spice syrups all autumn long.

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You may expect to find this pumpkin based loaf at your local coffee shop but my gingered up version can be made in the comfortable surroundings of your own home and you can eat more than one slice for a fraction of the price. Not that you have to eat more than one slice, just saying! It’s hard not resist one slice, or even two.

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Pumpkin and ginger are naturally great together, it really shines through in this cake. Ground ginger and pumpkin pie spice flavour the tender crumb whilst the pumpkin is visually present with its eye-catching colour. The vibrant pumpkin orange screams eat me! It would be rude not too have at least tried a bite.

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I wanted something extra special to grace the top of this loaf and a drizzly glaze wasn’t the awnser this time round. Instead you’ve got a ginger sugar crust clinging to the top of this cake. Brush some melted butter on the top of your loaf then sprinkle over some ginger sugar. As much or as little as you like, it’s up to you.

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It’ll stick to your lips with each bite and keep you busy licking each finger making sure you catch every last sugary sprinkle. It’s an addictive loaf so make sure you’ve got some friends to help you eat it. This recipe makes two loaves. Store one without the sugar-coating in the freezer for instant pumpkin cravings, defrost it and sprinkle with the delicious brown sugary topping. Hmm!!

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This baked treat is super simple to make. It’s kind of like making muffin batter where you mix the dry ingredients together in one bowl then whisk together the wet ingredients in a separate one. Combine the both mixing until the flour just disappears then tip the batter into your baking tins. Viola, you’re going to have yourself a tasty treat in no time.

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Looking for a tender, delicate, spiced, pumpkin loaf with a topping to die for? This is the loaf for you, seriously you won’t be disappointed.

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Yields – Two, 2lb loaf cakes

Ingredients

{cake batter}

  • 333 grams (2 1/2 cups) Plain flour
  • 2 teaspoons Baking powder
  • 1 1/2 teaspoon Ground ginger
  • 1 1/2 teaspoon Pumpkin pie spice
  • Pinch of Maldon sea salt
  • 165 grams (1 1/2 sticks) Unsalted butter, melted
  • 200 grams (1 cup) Caster sugar
  • 220 grams (1 cup) Light brown muscovado sugar
  • 1 can Pumpkin puree
  • 3 Large eggs

{ginger sugar topping}

  • 55 grams (1/4 cup) Unsalted butter, melted
  • 100 grams (1/2 cup) Light brown muscovado sugar
  • 1 tablespoon Ground ginger

Method

  1. Pre-heat the oven to 190C (375F) and spray two, 2lb loaf tins with cake release spray, lining also with parchment paper. Set aside.
  2. In a large bowl whisk together the flour, baking powder, ginger, pumpkin pie spice and the salt.
  3. In a medium bowl mix together the melted butter, caster sugar, light brown muscovado sugar, pumpkin puree and the eggs. Add this to the dry ingredients mixing until the flour just disappears. Distribute equally between both your baking tins and bake for 40-50 minutes or until a cake tester inserted into the centre comes out clean.
  4. Leave to cool on a wire rack for 20 minutes then transfer to the wire rack to cool completely.
  5. Once cool it’s time to coat them. Brush the melted butter over the tops of both loaves and mix together the brown sugar and ginger. Sprinkle over the ginger sugar adding as much or as little as you like.

Notes

* This recipe is adapted from Martha Stewart.

* These will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Pumpkin Spice Syrup

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I’ve patiently been awaiting the return of the pumpkin spice latte at Starbucks, along with the rest of you guys and signed in sweet relief when I took my first sip. There’s no denying it, it’s one delicious drink and everything you could want in a autumnal beverage.

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If your like me and don’t want to spend lots of your hard-earned cash on coffee then make yourself this simple syrup that will last you for longer than one drink and tastes exactly like your favourite hot java.

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I’ve seen different recipes for pumpkin spice syrups all over the blogosphere and wanted to get aboard the PSL band wagon too! I adore this drink and could drink it everyday. Now I can with this easy peasy syrup. It takes a matter of minutes and what’s more you can enjoy it from the comfort of your own home.

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All you need to do is bring water and light brown muscovado sugar to a light simmer, remove from the heat then stir through some pumpkin puree and pumpkin pie spice. Strain through a fine sieve and decant into your bottle.

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With this recipe you don’t need much sugar which doesn’t make it as sweet as some other pumpkin spice syrups may be. Add as much or as little as you want to your drink. I added around 1 tablespoon which I found to be just the right amount.

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Drizzle it in a latte, mocha or a simple Americano, whatever you choose you’ll be licking your lips in utter delight. The only thing missing is a slice of pumpkin loaf. Don’t fret, I’ve got you covered on that front too. I’m starting a new series on the blog called Coffee Shop Favourites. I’ll be sharing coffee shop treats such as quick breads, muffins, scones anything that will go splendidly with a cup of coffee and tea.

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If you’ve any requests as what you’d like to see then leave me a comment sharing your thoughts with me. For the next coffee shop favourite, which you can see In the background then be sure to stop by at the end of the week for the recipe.

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Save yourself some cash and treat yourself to a pumpkin spice latte everyday with this straightforward autumnal syrup. You’ll be surprised how similar it tastes to your favourite coffee shop indulgence.

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Yields – 340ml (12 ounces)

Ingredients

  • 250 ml (1 cup) Water
  • 150 grams (3/4 cup) Light brown muscovado sugar
  • 1 tablespoon Pumpkin puree
  • 1/2 teaspoon Pumpkin pie spice

Method

  1. Add the water and the sugar to a small saucepan and set over a low heat whisking until the sugar dissolves and it comes to a gentle simmer.
  2. Remove from the heat and add the pumpkin puree and pumpkin pie spice. Strain through and fine meshed sieve and decant into a clean, sterilized bottle.

 

Notes

* Recipe from Katrina’s Kitchen

* Store in the fridge for up to 2 weeks.