Honestly, there is nothing bread like about this Pumpkin Pudding Bread except for maybe the loaf shape so lets just get that out of the way straight off. If you’re looking for a recipe that has a dryer texture, is easily sliceable and perhaps a wee bit lower in fat than your average cake this recipe is definitely not for you. But if you are in search of a loaf recipe that is so incredibly moist you can look past the fact that it’s difficult to get it out of the pan in one piece, or better yet if you’re like us and are completely comfortable going at it with a spoon then look no further because this my friends may not be pretty but it is absolute pumpkin heaven.
In the interest of full disclosure those are mini loaf pans otherwise we really might have been in trouble. I polished off one before Sat even realized I had baked something and he was just lucky that out of concern of contracting Gestational Diabetes, I decided to exercise some self control. The only thing that maybe maybe needs some rethinking is the baking dish itself, I mean why would I want to change something that is pretty near perfection already? I found myself thinking that since this ‘bread’ didn’t turn out like bread at all and instead of adding say 1/2 cup of extra flour to help it turn into that, I would really like to try baking this in small individual ramekins and serving it straight up as a dessert. I mean you could even make it with a sauce! I’m thinking a maple one. Or a caramel one, or a maple caramel one… did I go too far? This probably needs to happen soon. I’ll keep you informed.
Until then here’s the recipe in its current status.
Pumpkin Pudding Bread – Makes 2 regular loafs
2 1/2 cups white all purpose flour
1 teaspoon salt
1 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup butter at room temperature
1 3/4 cups sugar
4 eggs, slightly beaten
1 small can of organic pumpkin puree
Preheat oven to 350 f.
Grease and flour your loaf pans, set aside.
In a Medium sized bowl sift together the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves and whisk to combine.
In the bowl of your stand mixer fitted with the paddle attachment cream the butter and sugar together until light and fluffy. Add in the eggs one at a time waiting until each is incorporated before adding in the next. Add in the pumpkin puree and mix until incorporated. At this stage the mixture may separate a bit, which is completely normal.
Gently fold the dry ingredients into the wet with a spatula until just incorporated. Pour the batter into the prepared loaf pans. Bake for 1 hour. Allow the loaves to cool before attempting to remove them from the pans, good luck with that by the way!
