Pump(kin) it up!
Yup! Autumn is here, and hereby all its beautiful flavours! So it’s time to make something beautiful with pumpkin, because many of us love this vegetable so much.
No later than yesterday I made a poll on Instagram where you voted for a pumpkin cake. Now own your decision and bake loads of them, because the poll outcome kept me from cooking my pumpkin Alfredo recipe today ;).
But that’s the nice part of the social media game right? Ditching the blog calendar every once in a while and capture your wishes, readers and followers alike, to meet your seasonal cravings.
The first pumpkin bread I had was at my pumpkin feast two years ago (IYKYK). 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.
Why you’ll love this recipe?
Moist and flavourful: Packed with pumpkin purée and warm spices like cinnamon and nutmeg, this bread delivers rich autumn flavours in every slice.
Decadent topping: The cream cheese icing adds a luscious, tangy sweetness that perfectly complements the spiced bread.
Crunchy and unique finish: Candied pumpkin seeds provide a delightful crunch and a hint of caramelised sweetness, making this loaf truly special.
Perfect for sharing: Whether for a fall gathering or as a thoughtful homemade gift, this pumpkin bread is sure to impress and delight.
Pumpkin Bread
Ingredients
Bread
- 240 g butter
- 240 g flour
- 240 g brown sugar
- 400 g pumpkin purée
- 2 eggs
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp
- ground cloves
Icing
- 120 g butter
- 100 g icing sugar
- 150 g cream cheese
- optional: 1 tsp cardamom
- 20 g candied pumpkin seeds
Instructions
Bread
- 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.
Icing
- 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!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
