Thanksgiving

Pumpkin (Cake) Bread

Have you ever had Pumpkin Bread? I was a newby until my son had his school Thanksgiving Lunch last week. The one thing about his school lunch that he could not stop talking about was the PUMPKIN CAKE! I later found out that it’s really called pumpkin bread. We’ll call it both because it’s sweet like a cake, but looks and cuts like a loaf of bread. When Clark (my oldest) asked if I could learn how to bake pumpkin cake for our Thanksgiving, I couldn’t say no. Despite the bar being set super high I think we knocked this one out of the park. Below is the recipe with a few tips.

Pumpkin Cake Bread with Brown Sugar Topping

Brown Sugar Topping– 1/4 cup melted butter, 1/2 all purpose flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon pumpkin pie spice

Pumpkin Bread– 1 15oz can of pure pumpkin puree, 1 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 large eggs, 1/2 teaspoon vanilla extract, 1/2 cup milk, 2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon salt

Maple Syrup Glaze– 1/2 cup powder sugar, 1/4 cup pure maple syrup

Brown Sugar Topping Instructions-in a small bowl mix all ingredient, store in refrigerator while making pumpkin cake bread.

Pumpkin (Cake) Bread Instructions– Preheat oven to 325F and butter the sides of a 9×5 loaf pan. Line with parchment paper. In a medium sized bowl whisk together flour, salt, baking soda, cinnamon and pumpkin spice. Set aside. In a separate larger bowl using an electric mixer; mix together oil and pumpkin puree until combined. Mix in half of the dry ingredients and add the milk. Add the rest of the dry ingredients and mix until smooth. Pour in pan and spread evenly. Remove brown sugar topping, break up with a fork and sprinkle evenly over the top of the cake. Bake for 1 hour and 20 minutes or until a toothpick in the middle comes out clean.

Maple Syrup Glaze– Mix together sugar and maple syrup. Pour glaze over loaf while the loaf is still hot. Let the bread cool for 20 minutes before serving. VIOLA! Pumpkin Cake Bread!

Tips, Tricks and a few Don’ts that I did– 1. Whatever you do, DO NOT forget to line the pan with parchment paper. I skipped it thinking it wouldn’t matter since I “buttered” my pan, but it’s a loaf… with a topping. Dumb Dumb move by me because the parchment is what helps get the loaf out of the pan. Otherwise you have to dump it… LITERALLY. I ended up making a giant mess, but learned a valuable lesson. 2. The brown sugar topping is probably the best part for the kids to help. My boys usually get bored with baking, but once I gave them some forks to break up the sugar and sprinkle on the loaf they were in HEAVEN. 3. Don’t be scared. It sounds really hard, but this is by far the easiest bake I’ve made. And maybe even the tastiest. 4. The bread will last for 10 days if stored in the fridge. Wrap it in foil or store in plastic containers and reheat for 10-20 seconds in the microwave. I promise it tastes freshly baked even out of the microwave. 5. ENJOY!

Leave a Reply