pumpkin bread (Anna)
0
人做过这道菜
Bonkers
https://www.youtube.com/watch?v=co-viXQ9Wuw
Yield: 12-16 servings
Pumpkin Loaf (1 loaf pan)
½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar (caster sugar) ---- previously tried half version reduced sugar to 3/8 cup
2 large eggs, at room temperature. -- consider sub with pumpkin puree next time???
1 cup (250 g) pure pumpkin puree
1 cup (250 mL) milk
2 cups (300 g) all-purpose flour (plain flour)
1 ½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 tsp (5 mL) ground ginger
½ tsp (2 mL) ground cinnamon
* I added walnut, chocolate chips, and chopped pecans on top, and sprinkle with brown sugar
Yield: 12-16 servings
Pumpkin Loaf (1 loaf pan)
½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar (caster sugar) ---- previously tried half version reduced sugar to 3/8 cup
2 large eggs, at room temperature. -- consider sub with pumpkin puree next time???
1 cup (250 g) pure pumpkin puree
1 cup (250 mL) milk
2 cups (300 g) all-purpose flour (plain flour)
1 ½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 tsp (5 mL) ground ginger
½ tsp (2 mL) ground cinnamon
* I added walnut, chocolate chips, and chopped pecans on top, and sprinkle with brown sugar
用料
| pumpkin puree | 250 g |
pumpkin bread (Anna)的做法
-
prep:
Grease a 9-x-5-inch loaf pan and line the sides with parchment so that it comes up the sides.
soften butter -
cream butter with sugar
-
bake the cake at 325F for 60-70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in the tin before turning it out to cool completely.
- 1/11/2025: bake at 350F for 55 mins (left in oven; after cooling a bit then cranked oven to 350F till barely preheated, then turned off and left the cake in)
