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Thursday, September 26, 2019

Pumpkin Bread




Pump(kin) it up!

Yup! Fall is here, and hereby all its beautiful flavours! I wanted to make something with pumpkin, because I love this vegetable so much. No later than yesterday I made a poll on Instagram where you asked for a pumpkin cake. Now you will have to bake loads of them, because of the outcome I did not cook my pumpkin Alfredo recipe today. But that's part of the social media game right? Of course I have my blog calendar with different posts planned weeks ahead, but every now and then I want to listen to you, my readers and followers, and meet your wishes.

The first pumpkin bread I had was at my pumpkin feast two years ago. This was a real fun night. We met with some friends and everyone had to bring something with pumpkin. From finger food to dessert, everything contained pumpkin. It was magic! We're still looking for a new theme this year, but the recipes from two years ago will not be forgotten so quickly



For one cake you need:
240g butter
240g flour
240g brown sugar
400g pumpkin purée 
2 eggs
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1tsp nutmeg
1 tsp 
ground cloves

For the frosting you need:
120g butter
100g icing sugar
150g cream cheese
optional: 1 tsp cardamom 
20g candied pumpkin seeds



Preheat the oven to 180° (top and bottom heat)

Melt the butter in a saucepan until slightly brown. In a large bowl whisk together the flour, the spices and baking powder. In another bowl mix the sugar, melted butter and pumpkin purée until well combined. Throw in the eggs one by one while constantly stirring. Add the dry ingredients to the pumpkin-butter mixture and stir until you get an even dough. 

Pour the batter in a buttered loaf tin and bake for one hour. Check on the cake with a skewer; when it comes out clean, the cake is ready. Cut the butter into little cubes, then whisk together with the cream cheese. Once you get an even mixture, slowly add the icing sugar and stir until any lumps have disappeared. If you like cardamom, add it to the mixture and stir again. Put the icing into the fridge to set a little before decorating the cake.

Once the cake is done, let cool. Afterwards spread the frosting on the cake and decorate with the candied pumpkin seeds.

Enjoy!!!

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