Or you can serve it without frosting. But when given the choice, always choose frosting. Note: this recipe is about 20 minutes to prep, and about 1 hour 15 minutes to bake.
** Bread - dry ingredients **
3 1/2 cups all-purpose flour (I used gluten-free) 3 cups sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
** Bread - wet ingredients **
15 oz. pumpkin puree (canned or fresh)
4 eggs
1 cup vegetable oil
3/4 cup milk
3/4 cup sour cream
**Frosting ingredients **
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1 1/2 cups powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
Preparation:
- Preheat the oven to 350. Spray two 9x5 inch loaf pans with cooking spray.
- In a large bowl, combine all dry ingredients well. Set aside.
- In a second large bowl, combine all wet ingredients and mix well until smooth.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Divide the batter evenly between the two loaf pans.
Bake:
Bake for about 1 hour 15 minutes. After 70 minutes, insert a knife or toothpick near the center - if it comes out clean, it's done If not, place back in the oven for another 5-10 minutes and test again.
Frosting:
- Combine the butter, sugar, brown sugar and cream in a saucepan over medium heat and cook/stir until sugar is dissolved.
- Remove from heat and cool for about 20 minutes. Then whisk in the powdered sugar, vanilla and salt until smooth.
Serve:
- Cool the bread in the pan for 15 minutes, then remove from the pan to finish cooling on wire racks.
- Frost when the bread is fully cooled.
Backstory
We bought two small pumpkins for Halloween, and it seemed a shame to just toss them. I cut them in half, seeded them, and roasted them. And then set out to use the puree in something yummy and not too difficult.
As you know from my recipes, I'm not much of a baker, but -- despite the number of ingredients and bowls this uses -- this is pretty easy. If you can make banana bread, you can do this.
But I'd suggest a canned pumpkin filling to make it faster and easier. You could also add a cup of chopped nuts or chocolate chips if you want a little somethin' extra.
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