Pumpkin Loaf
Grab your Pumpkin Spice, it’s Pumpkin Loaf time!
If you’ve been following along on my instagram you would have seen my semi public pumpkin loaf meltdown. I made a pumpkin loaf a couple weeks ago that completely fell flat in the middle. That pretty much sums up my baking experience thus far. BUT the flavors were there and so was the crumb. I think I was a little too impatient the first time around.
And since my new years goal for 2024 was to learn more about baking (and we only have a few more months left of the year), I decided to make it one more time. I must say I was impressed with the outcome.
Quick Bread 101
Here are some key points that I have learned along the way.
Quick Breads use baking powder and/or baking soda rather than yeast to rise the bread.
Large bowl for liquids/sugar, smaller bowl for flour/baking agents
Slowly add flour/dry ingredients into wet ingredients
Don’t always trust the toothpick test.
Touch the crack- (LOL) But seriously touch the bread where the crack has formed. If it is super soft it means it is not ready yet! (this was my mistake the first time around)
Let the bread cool completely before glazing or icing.
Day old quick bread tastes better (this is probably personal preference but the bread seems to get more moist while it sits)
let’s talk about icing/glaze
A cream cheese glaze would work just as good as a traditional glaze. However I decided to use my cream cheese to make buffalo chicken dip (Priorities?) so brown butter glaze was what I went with.
Thickness of glaze is solely based on YOUR preference.
Want it more thick? Use less milk
Want it super thin? Use more milk
Looking for dairy free? Try using a Vanilla Almond/Oat Milk (YUM)
Okay Recipe Time!
Pumpkin Loaf
Prep Time: 10 Minutes
Cook Time: 55-65 Minutes
Makes: 1 8x4 or 9x5 Loaf pan
Ingredients
1 & 3/4 Cup All Purpose Flour
1/2 tsp Salt
2 tsp Baking Powder
1/4 tsp Baking Soda
1 Cup 100% Pure Pumpkin (canned)
1/3 Cup Oil (Canola or Vegetable)
1/2 Cup Granulated Sugar
1/3 Cup Dark Brown Sugar
1/3 Cup Milk (2% or Whole)
2 eggs
1 Tbsp Vanilla Bean Paste or Vanilla Extract
1/2 tsp Nutmeg
1/4 tsp Ground Ginger
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
How I made it:
Preheat oven to 325ºF.
In a large bowl whisk together eggs, granulated sugar, dark brown sugar, oil, milk and spices. In a smaller bowl mix together flour, baking soda, baking powder and salt. Slowly stir in dry ingredients into wet ingredients. Once ingredients are fully mixed, fold in canned pumpkin.
Using a parchment lined or greased loaf pan fill the pan 3/4 of the way full. Bake in the oven for 55-65 Minutes or until a toothpick comes out clean in the middle. The crack should be soft but firm.
Allow loaf to cool before icing or glazing.
Brown Butter Glaze (inspo from Martha Stewart’s Recipe)
Prep Time: 10 Minutes
Ingredients
1 & 3/4 Cups Sifted Confectioner’s/Powdered Sugar
1 Stick of Unsalted Butter
1 tsp Vanilla Bean Paste or Vanilla Extract
1/2 tsp Pumpkin Pie Spice
2-4 Tbsp Milk
How I made it
In a small sauce pan or skillet add stick of butter over medium low heat. Once it begins to melt continue to stir the butter. Stir for 5-8 minutes until butter turns nice and golden brown.
Add brown butter to a medium sized bowl. Add 1 tsp Vanilla and 1/2 tsp of pumpkin pie spice. Slowly stir in 2 Cups of sifted confectioner’s sugar. Add in milk 1 tbsp at a time until you get your desired consistency.
*Optional: Mix in a little cream cheese to give the glaze a little more tang*
Drizzle or frost glaze over pumpkin loaf.
Serve and Enjoy!
