January and September are the two months we can always use for new beginnings, don’t you agree? The beginning of a new season, the start of the school year, and preparation for the end of the year.
I’m super excited to announce that IggleNoms! IggleNoms will be all about new recipes throughout the month, with a monthly challenge, daily tips and tricks, as well as sharing what other iggles are cooking and eating. In addition to our planned monthly challenges, throughout the year there will be special themed swaps, The Greatest Iggle Bake Off (yes! It’s back!) and Iggle MasterChef (with amazing and fun challenges).
Besides that, our presence on social media will be more active. You can find us on Discord, Twitter, and Instagram. Please use the hashtag #IggleNoms to find your fellow foodies!
Of course, we wouldn’t bring back IggleNoms without a recipe, so here is a super yummy Pumpkin Bread with Chocolate Ganache.
Some of us had a hot summer, so you are probably ready for some sweater weather. Others are still trying to keep warm as winter finally breaks toward spring! While some are just fed up with Pumpkin Spice everything, it’s a great representative for cool, seasonal flavor. The harvest, the growth, the cozyness, the spicy aroma, and everything else for comfort this season has to offer us during cool weather.
Let’s just stop talking and start baking, shall we?!
Pumpkin Bread with Chocolate Ganache
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch salt
- 1 tsp cinnamon
- 1 tsp pumpkin spice* (see note)
- 4 eggs
- 1 ½ cups pumpkin puree
- 2/3 cup oil
- 2/3 cup water
- 1 cup double cream
- 7 oz of dark chocolate
Preheat your oven at 350F (175C) and prep you loaf pan with cooking spray, or with butter then pass through flour.
In a large bowl add both sugars, flour, baking soda, baking powder, salt and spices.
In another bowl add eggs, pumpkin puree, oil and water. Add the wet ingredients to the dry ingredients, mix carefully until everything is combined.
Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean. Let it cool for about 10 mins, then remove from pan to cool completely.
In the meantime let’s make the chocolate ganache. In a saucepan add the cream and the chocolate (cut into chunks) and put in the stove on low to medium heat. Whisk the mixture until the chocolate has melted. The ganache will be thick and shiny. Let it cool at room temperature. When it’s cool you can frost your pumpkin bread. I’m sure there will be leftovers of ganache: you can always use to put over some ice cream, add to a mug of hot milk, or just add to each slice of pumpkin bread… Because chocolate ganache is one of those things that there is never too much of it.
*Note: if you can’t get your hands on Pumpkin Spice already made here is the recipe for the mix – 2 tsps cinnamon, ¼ tsp ginger, ¼ cloves, ¼ tsp nutmeg and ¼ tsp all spice. This will give you around a tbsp of pumpkin spice mix, you can save for later, or just double or triple the amounts so you can have pumpkin spice always on hand
Don’t forget to share your cake with us. On Discord, Twitter or Instagram. Tag @IggleNoms and use the hashtags #IGGPPC and #IggleNoms
If you have any questions or suggestions let us know!