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Pumpkin Loaves

the urban baker: Pumpkin Loaves

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Wednesday, September 9, 2009

Pumpkin Loaves



I think it is somewhat expected of me to show up the first day of my kids school with a little something sweet. I don't know why I choose to make pumpkin loaves, but I did. I am almost certain I decided to make these because they are super easy and do not require a mixer. Plus, I could double the recipe and please many recipients at one time.

These cakes are really moist. In my opinion, what makes them so good, is the frosting. Isn't that always the case??? Again, I love this recipe because it is easy prep and easy clean up.

NGREDIENTS

Serves 9.

  • FOR THE CAKE
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
  • 2 large eggs
  • 1 1/2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin puree
  • FOR THE HONEY FROSTING
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
  • 1/4 cup honey

DIRECTIONS

  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
  2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
  3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
  4. Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
  5. Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

I did in fact double the recipe and I was able to get two large loaves and 5-6 small, mini loaves. One of the larger loaves went to a teachers luncheon for Eli's new middle school. The other one went to the ladies in the office of our elementary school. The smaller ones went to Mrs. V, Isaac's new 3rd grade teacher (we couldn't be happier) and a few of our past, favorite teachers.

It's fun to give!


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2 Comments:

Anonymous Anonymous said...

So where is the recipe!!?? :)

September 20, 2009 at 8:23 PM  
Blogger OhSoPrettyPaper said...

Love your blog!

Any suggestions on how to make this recipe low fat/low calorie?

September 29, 2009 at 8:20 AM  

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