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Cakes à la Citrouille et aux Noix (Pumpkin & Walnut Loaves)

This fall-inspired, home-kitchen-friendly amuse-bouche comes from Chef Jean-François Martin, who hosts cooking vacations in southwest France.





- Pumpkin Puree:
In a sauce pan, melt butter and add cubed pumpkin flesh.
Cook on medium-low heat, covered, stirring regularly until a puree is obtained (about 25 minutes).

- Batter:
Preheat oven to 355F.
Melt the butter.
In a bowl, sift all dry ingredients together.
In another large bowl whisk eggs and sugar until creamy. Add cooled melted butter and pumpkin puree. Add dry ingredients and mix until combined. Delicately fold in the chopped walnuts.
Pour the mixture in to 12 buttered or non-stick individual loaf pans. Top each loaf with a walnut half.
Bake for 15-20 minutes. Transfer to a cooling rack.


For a savory version, place a 1/2-inch cube of Roquefort (or your favorite blue cheese) in the center of each loaf before baking.


This recipe was provided by Aurelie B from Chicago