I love making Pumpkin Bread (Pumpkin Cupcakes, Muffins, Cakes, Pies…)
Thanksgiving is around the corner, and despite the fact that we’re in Switzerland, I must bring the Thanksgiving spirit into my home by baking a seasonal dessert like we normally would back in the USA. Of course I’m talking about Pumpkin and Pecan Pies!!! Umm, yummy yummy yummy!!!
But guess what! There’s no canned Pumpkin Purée here in Switzerland! Where were you Libby’s when I needed you the most!!! Lucky for me that I like to cook, and I’m not afraid to try new things that I made my OWN Pumpkin Purée. As it turns out, it’s very easy to make! (I’ll tell you how to do it in another post!)
And now, I have enough Pumpkin Purée to fill an entire bathtub with it! But there are better ways to put it to use! With that being said, here’s my recipe for a caky like Pumpkin Bread!
Pumpkin “Cake-Like” Bread
Ingredients:
1 1/2 cups of all purpose flour
1 cup of granulated white sugar
1 cup of pumpkin puree
1/2 cup of unsalted butter
1 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/2 teaspoon of allspice
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
3 eggs
These are my measurements based on preference, so please, feel free to increase of decrease the amount of extras according to your preference. Also, you could use 2 eggs instead of 3. I prefer the texture of my pumpkin bread to be cake like, so I use 3.
Preparation:
Preheat the oven at 350 degrees Fahrenheit. Grease and flour an 8×8 square pan (that’s what I used!)
Take the flour, the sugar and the rest of the dry ingredients, and mix them all together in a large bowl. Set aside. Place the butter, eggs and the pumpkin purée into a bowl and mix them until they are well incorporated. Combine the dry ingredients with the wet ingredients gradually. Pour the mixture into the square pan and bake it at 350 degrees Fahrenheit for 55-60 minutes depending on your oven. To make sure it’s done, insert a toothpick into the baked cake. If it comes out clean, then it’s done.
Wait 10-15 minutes for it to cool. Then, eat at your own discretion! You can decorate with powdered sugar, honey or just eat it as it is with a glass of milk. Delicious!
Hint: For the butter, if it’s not at room temperature, melt it enough to mix together with the pumpkin purée first. Once well incorporated add the eggs to the mixture. Then follow the recipe.
Here are pictures of me making the Pumpkin “Cake-Like” Bread.
You can use the recipe to make Pumpkin Cupcakes with Cream Cheese Frosting! Try something new! Add chocolate chips to the recipe! Kids will love that (that would be me!). A friend of mine likes to add Walnuts and Raisins to the recipe. How about à la mode with your favorite Ice Cream topping? Obviously the possibilities are out there. All you gotta do is try baking it…
Enjoy!
