Spiced Pumpkin Cake

November 17, 2006

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Ok, there was a whole long story and more photos to go along with this recipe…but since my “Oh, I should just wait until I have time to write the whole thing out” approach to posting has resulted in no posts for the past week, I’ve decided to forge ahead with the Less-Story, More-Recipe version!

But here, just under the wire for Thanksgiving, is my all-time favorite Spiced Pumpkin Bread recipe. It’s based on this recipe from Bon Appetit. It’s a wonderful cross between Pumpkin Bread and Spice Cake. And I’m not a fan of spice cake. But this has an earthier richness than many other “less-spiced” breads…mmm…richness and more flavor? Goodness knows I’m all for that!

Spiced Pumpkin Bread

1 cup granulated sugar
1 cup brown sugar (I’ve used both light and dark, both are good)
3/4 cup vegetable oil
1/4 cup buttermilk
3 large eggs
1 16-ounce can solid pack pumpkin (yes, I have used just the 15 oz, and that works just fine too)
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans.

Beat sugar and oil in large bowl to blend. Mix in eggs, pumpkin and buttermilk.

Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.

Stir into pumpkin mixture in 2 additions.

Divide batter equally between prepared pans.

Bake until tester inserted into center comes out clean, about 45- 50 minutes.

Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Makes 2 loaves.

This also works well as muffins, yield approx 24, bake for 20 minutes. With the shorter baking time, they turn out so moist and fabulous, it is perhaps the best way to use this recipe. Though the cakes (baked in a loaf or a small bundt) travel and hold up better, so it’s your call.

Oh, and for an elegant finish to a fall/winter meal: bake the whole recipe in a large bundt, or if you don’t need that much cake: split between two small bundts or a small bundt and a loaf (you can always freeze one–or give to a friend and make someone *very happy*!), rename it “Pumpkin Cake” and top it with Cream Cheese Frosting. It will taste wonderful, you can make the cake the day before, frost just before serving and look like you worked much, much harder than you did.

Now that’s something for any cook to be thankful for! *smile*

Filed Under: Bread/Pastry, Breakfast, Dessert, Recipe, Sweet

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