Recipe: Pumpkin Bread
This past Saturday’s supper club dinner, themed Friendsgiving, featured a show-stopping dessert: Chef Jennifer Lyne’s Pumpkin Pie, a dessert in the shape of a pumpkin adorned with fall leaves—all in mouthwatering flavors like butterscotch, pumpkin mousse, spiced hazelnut streusel, and vanilla cream, delivered in sumptuous textures…pillowy, crunchy, silky, spongy, creamy…needless to say it was a hit.
“I love that it’s like a cupcake with the frosting on the inside, or an inside-out cupcake,” says Jen. One of the Tasting TBL team overheard a guest, marveling at the artistry of the presentation, say that they felt guilty eating it—and Jen takes that as a high compliment. “The presentation is what sets it apart: the pumpkin bread in the shape of a pumpkin, filled with cream-cheese frosting and dipped in orange chocolate.”
We know that not everyone is going to have pumpkin-shaped molds lying around or the equipment required to inject frosting into your pumpkin-shaped pie. But everyone can make the heart of this quintessential fall dessert: the delectable cake-like pumpkin bread. So we’re sharing the recipe. It’s great for Thanksgiving morning or a sweet late-night snack in the aftermath of your Thanksgiving feast. Toast it, butter it, add a schmear of cream cheese or your favorite frosting, or just eat it as is. Jen’s favorite way to enjoy this bread is “for breakfast with coffee in the fall!” Enjoy!
Pumpkin Bread Recipe
Ingredients
1 1/4 cups sugar
1/4 cup oil
2 eggs
1 1/8 cups pumpkin purée
2 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon pumpkin spice
Directions
Preheat oven to 350 degrees.
Whisk together sugar, oil, and eggs. Add in purée.
Mix remaining dry ingredients together.
Sift dry ingredients into wet mixture until combined.
Bake until toothpick comes out clean and the loaves are golden brown.