My recipe comes from my godfather who uses honey to give the bread a richer sweetness that pairs well with the pumpkin. And to push it over the edge, Sam and I like to doctor it with our favorite baking addition: Chocolate chips. This recipe is easily halved, which is what I would do when we were in our tiny NYC apartment so that I could fit it in our toaster oven. This time however, with a full-sized oven at my disposal, I decided to use the whole recipe and bake the bread in a bundt pan. It came out beautifully and the best part? Every slice gets a whole lot of that lovely crust of which I always wish there was more.
Makes one bundt cake or 3 loaves
2 sticks butter, melted & cooled
½ cup honey
½ cup water
1 15 oz. can pumpkin puree
3½ cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1½ tsp. salt
½ cup walnuts (chopped)
½ cup semi-sweet chocolate chips (optional)
Preheat the oven to 350. Grease and flour the bundt pan generously. In a large bowl, sift the dry ingredients. In the bowl of a stand mixer, beat the eggs. Add the butter, water, pumpkin and honey and mix until combined. Gradually add the dry ingredients to the wet and beat until combined. Fold in the chocolate chips and walnuts. Pour into the bundt pan. Bake for 1 hour and 15 minutes or until a cake tester comes out clean.
So pretty and looks so good! I actually made pumpkin bread last night! :-) Perfect time for it! Go, Erin!ReplyDelete
Look at that gorgeous cake stand! This bread looks delicious, can't wait to make it! Also found a recipe for cinnamon pumpkin pull apart bread and am dying to try it: http://jessicainsd.blogspot.com/2011/09/pull-apart-cinnamon-sugar-pumpkin-bread.html#comment-formReplyDelete
Thanks Karen! You'll have to share your pumpkin bread recipe with me someday.ReplyDelete
Lil, I thought you would like that stand! :) And that pull-apart bread looks incredible - too incredible to be made in this house with only Sam and me here to devour the whole thing!
This recipe was just the inspiration I needed this morning to use up half a can of pumpkin puree sitting in my fridge from making these: http://www.shape.com/healthy-eating/cooking-ideas/10-delicious-ways-cook-pumpkin?page=2 Don't mind the source, they're actually pretty good (and healthy!) - especially with toasted hazelnuts on top. Also, YUM, this bread is amazing. Thank you kitchen goddess, Erin! Also, I'm so impressed you and Sam are making a concerted effort to eat in for every meal...inspiring!ReplyDelete
Lil, that recipe looks great! Might have to try it as a Thanksgiving morning treat. I'm cooking for both sets of parents - my idea of heaven :)ReplyDelete