Saturday, October 6, 2012

Best Pumpkin Loaf

This pumpkin loaf recipe is the best (hence the name). 

For holiday gifting, you can bake up little individual loaves in baby pans and then frost the tops with a bit of whipped maple cream cheese. For entertaining, I suggest a larger-sized loaf and you can slice and serve it alongside the whipped maple cream cheese so that your guests can spread on as much as they like.

Best Pumpkin Loaf
makes 2 large loaves or 6 mini loaves

1 can (15 oz) pumpkin puree
4 large eggs 
1 cup vegetable oil
2/3 cup heavy cream (or half and half)
3 cups sugar
3 1/2 cups AP Flour
1 Tbsp vanilla extract
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp kosher salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger 

1. preheat oven to 350
2. Spray loaf pans with baking spray
3. Mix wet ingredients together in a bowl
4. mix dry ingredients together in another bowl
5. Combine wet and dry ingredients
6. Bake 50-60 minutes for large loaves and 30-40 minutes for small loaves 
7. Bread is ready when an inserted toothpick or wooden skewer comes out clean

For the Maple Cream Cheese I whip 8 oz of cream cheese with 1/2 cup sifted powdered sugar and a 1/4 cup grade A maple syrup until nice and airy. Finish with a pinch of salt. 


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