Thursday, December 20, 2018

Pumpkin Bread

Pumpkin Cake, Pumpkin Bread, Thanksgiving Recipes, Christmas Recipes, Holiday Baking, Christmas Decorating Ideas, Plaid Christmas Stockings, Christmas Tree
My boys are napping (well, one is napping and the other is goofing around and talking to himself in his crib), and I'm taking a break this afternoon from Christmas menu planning, list making, picking up toys, sewing a cafe curtain for our dining room to block the view of our neighbor's messy yard, cleaning and vacuuming to enjoy a second cup of coffee and a piece of this pumpkin bread I baked yesterday.  When does pumpkin bread stop being bread and become cake?  Is it when it's baked in a bundt cake pan instead of loaf pans and covered in swirls of icing?

Recipes for pumpkin bread and pumpkin cake are pretty similar, with the bread perhaps being a bit more dense, although still rather fluffy and cake-like.  And while I don't usually add chocolate chips or chopped pecans to pumpkin cake, they're a common addition to pumpkin bread, although I decided to keep mine plain this time and just ice it with a bit of leftover molasses buttercream I found in my freezer, leftover from another cake.  Whether pumpkin bread or pumpkin cake, it's exactly what I was wanting...


I've posted pumpkin bread on my blog years ago, but the recipe needed updating.  It called for one cup of pumpkin, which I found annoying, since then I'm stuck trying to use up the rest of the can in something else, so I re-worked my recipe to use a whole can.  This bread has a great texture and crumb, a nice spiced flavor, rises spectacularly in the oven, and remains moist for days after baking.





Pumpkin Cake, Pumpkin Bread, Thanksgiving Recipes, Christmas Recipes, Holiday Baking, Christmas Decorating Ideas, Plaid Christmas Stockings, Christmas Tree

Pumpkin Cake, Pumpkin Bread, Thanksgiving Recipes, Christmas Recipes, Holiday Baking, Christmas Decorating Ideas, Plaid Christmas Stockings, Christmas Tree

Pumpkin Cake, Pumpkin Bread, Thanksgiving Recipes, Christmas Recipes, Holiday Baking, Christmas Decorating Ideas, Plaid Christmas Stockings, Christmas Tree

Pumpkin Cake, Pumpkin Bread, Thanksgiving Recipes, Christmas Recipes, Holiday Baking, Christmas Decorating Ideas, Plaid Christmas Stockings, Christmas Tree




If you're curious about the bundt pan I used, it's the Nordic Ware Chiffon Bundt Pan, which has a 10-cup capacity.  The design on this bundt pan is just stunning, and the cake or bread looks gorgeous with a simple dusting of powdered sugar to highlight the ruffles, or you can do as I did and pipe icing along the pattern.

I kept my bread plain with no add-ins, and the addition of chocolate chips or nuts might increase the volume of the batter a little too much for that pan, but you can always bake the extra batter separately, maybe in some of those adorable little mini paper loaf pans for giving away as gifts.  The same should be noted for loaf pans - if you find you have too much batter for two pans (they should be filled about 2/3 full), don't over-fill them, just bake the extra batter separately.

This is probably my last post until after Christmas - I wish you all a wonderful holiday season!




Pumpkin Cake, Pumpkin Bread, Thanksgiving Recipes, Christmas Recipes, Holiday Baking, Christmas Decorating Ideas, Plaid Christmas Stockings, Christmas Tree

Pumpkin Cake, Pumpkin Bread, Thanksgiving Recipes, Christmas Recipes, Holiday Baking, Christmas Decorating Ideas, Plaid Christmas Stockings, Christmas Tree




Pumpkin Bread
printable

  • 1 can (14 ounces) pumpkin puree
  • 2 cups granulated sugar
  • 1 cup vegetable or olive oil
  • 3/4 cup whole milk
  • 3 eggs
  • 2 teaspoons vanilla
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1 tablespoon instant espresso powder (optional)
  • 1-2 cups chocolate chips and/or chopped pecans (optional)
Preheat the oven to 350.  If using a bundt pan, grease well with non-stick spray.  If baking in loaf pans, line the pans with a sheet of parchment paper so that it hangs over the sides.

In a large bowl, whisk together the pumpkin, sugar, oil, milk, eggs, and vanilla until smooth.  In a separate bowl, whisk together the flour, baking soda, salt and spices.  Add the dry ingredients to the wet and mix just until well combined.  Stir in the chocolate chips and nuts, if using.  Spoon the batter into the prepared pan/s.

On the middle oven rack, bake in a bundt pan for about 75-90 minutes, and loaf pans for 55-65 minutes, until a cake tester or sharp knife comes out clean or with moist crumbs clinging to it (but not raw batter).  During the last 20 minutes of baking, start checking for doneness every 5 minutes or so.

Cool in the pan for 15 minutes, then carefully turn out onto a plate.  Cover loosely with a clean kitchen towel and cool completely before adding icing.

Yields 1 bundt cake or two loaves
Recipe from Curly Girl Kitchen

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