November 2024
When Eating an Entire Pumpkin Loaf is Inappropriate:
There’s the mini-loaf!
I found this recipe (among many others) in the October 2002 issue of COUNTRY LIVING. Back then, I was living in a fixer-upper on one acre in Newcastle, CA. Now, I’m truly doing the COUNTRY LIVING.
This cake is great for snacks, breakfast, or, if done in layers, for a more formal dessert. I used a pan with 6 mini-loaves, purchased from Nordic Ware.
Below is the recipe. It’s a favorite for kicking off the pre-Thanksgiving merriment.
Spray PAM in the loaf pan. If using layer pans, cover bottoms with circles of parchment paper. I used a hand-mixer, but a stand mixer will do as well.
PUMPKIN SPICE CAKE
Three bowls are needed in this recipe.
Preheat oven to 350 degrees F.
3/4 cup (1-1/2 sticks) unsalted butter
1/2 white sugar
1/2 cup firmly packed brown sugar
3 large eggs
1 cup pumpkin purée
1/2 cup buttermilk
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
Powdered sugar for sprinkling.
In a large bowl, cream the butter on medium speed, until smooth. Add the sugars; mix under smooth. Add the eggs, one at a time, incorporating each egg till the batter is light and smooth.
Set aside.
In a medium-sized bowl, combine the pumpkin purée, buttermilk, and vanilla; set aside.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg. Add the flour mixture and the buttermilk mixture, in thirds, alternating each component, to the butter mixture.
Blend well after each addition until the batter is smooth.
Pour/spoon the batter into the prepared pan(s). Bake for approximately 40 minutes, or until a toothpick comes out clean from the middle of the cake.
Remove the loaves/layers and set on a wire cooking rack. Cool, then serve with a sprinkle of powdered sugar. If serving as a dessert, a dollop of whipping cream on the top is recommended!