Soft, Spongy Pumpkin Cake / Bread 🎃 - Pumpkin Bread From Scratch - Recipe # 178
Recipe Information
Pumpkin Bread
Cultural Context
Pumpkin bread has its roots in the United States, particularly popular during the fall harvest season and around Thanksgiving. It embodies the flavors of autumn with spices like cinnamon and nutmeg, making it a comforting treat. Today, pumpkin bread is enjoyed year-round, often found in cafes and bakeries, and has inspired numerous variations, including gluten-free and vegan options.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
all-purpose flour
🥗Healthier: whole wheat flour
Whole wheat flour adds fiber and nutrients.
sugar
🥗Healthier: honey
Honey is a natural sweetener with a unique flavor.
vegetable oil
🥗Healthier: applesauce
Applesauce reduces fat while adding moisture.
chocolate chips
🥗Healthier: dark chocolate chips
Dark chocolate contains less sugar and more antioxidants.
Bake the Hokkaido pumpkin for 35 minutes at 200 degrees Celsius.
Mash the baked pumpkin flesh into a puree using a fork.
In a large bowl, add sugar and eggs, whisking together until fluffy and light yellow.
Melt Danish salted butter in the microwave at 80 percent power and let it cool slightly before adding.
Add the pumpkin puree to the egg and sugar mixture and whisk until combined.
Sift in flour, baking powder, and a pinch of salt, whisking lightly to combine.
Add ground cloves, ground cinnamon, ground nutmeg, and ground ginger to the mixture and integrate.
Oil a baking tray and line it with parchment paper before adding the batter.
Preheat the oven to 360 degrees Celsius.
Bake the cake for around 40 to 50 minutes, depending on oven heat and cake tin depth.
Let the cake cool for 20 minutes before cutting.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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