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Happy October!
Super moist, soft, and perfectly spiced pumpkin dessert bread — pumpkin season is in the swing.
I don’t think I was ready for just how obsessed North America is this time of year! We’re talking pumpkins, squash, and gourds everywhere for a full three months, from the beginning of September through to Halloween and Thanksgiving. Not to mention pumpkin-flavored everything and the scent of pumpkin spice gently wafting through the air in all places, at all times.
Pumpkin dessert bread
I am sharing one of my favorite pumpkin recipes. I hope you’ll like it.
Ingredients:
- 2 cups (470 g) all-purpose flour
- 3/4 cup sugar of choice
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- One can (15 ounces (ca. 567 g)) pumpkin puree
- 1/2 cup lactose-free yogurt
- 1/3 cup plant-based milk
- 2 tsp vanilla extract
- 3/4 cup coconut oil
Cooking pumpkin dessert bread:
- Preheat your oven to 338 °F (170 °C). Prepare the 3D pumpkin cake pan; brush pan to softened dairy-free butter, spread using a pastry brush. When the pan is greased, sprinkle a couple of spoonfuls of all-purpose flour into its bottom. Tilt the pan, tapping to move the flour over the sides and tap out any extra flour. Set the baking pan aside.
- In mixing for pumpkin dessert bread bowl, combine flour, sugar, baking powder, baking soda, salt, pumpkin spice. Set aside.
- Combine pumpkin puree, yogurt, milk, vanilla, and coconut oil in a large mixing bowl. Whisk until smooth.
- Add in half of the flour mixture and gently fold the mixture with, the remaining flour mixture. Mix the mixture with a spatula until smooth, to make the pumpkin dessert bread with a beautiful crust.
- Slowly pour the batter into the prepared pan. Tap gently against the counter to release air bubbles.
- Bake pumpkin dessert bread for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in the pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely.
This Nordic baking pan is so good that my pumpkin dessert bread doesn’t need any extra decoration. All that remains is to pour tea or cocoa into a cup and enjoy the flavors of autumn.
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Pumpkin dessert bread
Equipment
Ingredients
- 2 cup All-purpose flour
- ¾ cup Sugar of choice
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Pumpkin pie spice
- 1 can Pumpkin puree
- ½ cup Lactose-free yogurt
- ⅓ cup Plant-based milk
- 2 tsp Vanilla extract
- ¾ cup Coconut oil
Instructions
- Preheat your oven to 338 °F (170 °C). Prepare the 3D pumpkin cake pan; brush pan to softened dairy-free butter, spread using a pastry brush. When the pan is greased, sprinkle a couple of spoonfuls of all-purpose flour into its bottom. Tilt the pan, tapping to move the flour over the sides and tap out any extra flour. Set the baking pan aside.
- In mixing for pumpkin dessert bread bowl, combine flour, sugar, baking powder, baking soda, salt, pumpkin spice. Set aside.
- Combine pumpkin puree, yogurt, milk, vanilla, and coconut oil in a large mixing bowl. Whisk until smooth. Add in half of the flour mixture and gently fold the mixture with a spatula to incorporate.
- Add in the remaining flour mixture, and fold the mixture with a spatula until smooth.
- Slowly pour the batter into the prepared pan. Tap gently against the counter to release air bubbles.
- Bake pumpkin dessert bread for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in the pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely.
Notes
When baking in tins, Nordic Ware has its peculiarities of use:
- The form must be greased with oil and sprinkled with flour.
- Before you put the form with the dough in the oven, knock it on the table, so unnecessary voids are removed, and the relief is clear.
- Allow 10 minutes to cool in the pan, otherwise, the cake will stick to the pan. Do not remove before 10 minutes, the airy structure of the baked goods may be disturbed.
Nutrition
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