Thursday, December 20, 2012

Spice Pumpkin Loaf


When I got home my baking pans and sheet trays were everywhere! Some where piled up in two separate cupboards, others were sitting on a tiny rack in the dining room. My pots for making candy were under our buffet server. I am honestly just lucky my older sister didn't try to run off with them. I did do a little Yay inside when I saw my bag of cookie cutters, and I can't wait to use them again. I saw my loaf pans, and thought, OMG I have to make a loaf !!! It's funny that I bought them at an estate sale, and have yet to use them until now. 

I got a few ideas after seeing a beautiful pumpkin loaf on Pinterest, and I had to recreate it. Luckily, I already had leftover puree from a marshmallow order. I still have two pumpkins sitting in a crate in my kitchen. I know this farmer that has more pumpkins at a great price, so it's safe to say Pumpkin Marshmallows will be around until this season is over.


It smelled so beautiful and fragrant as it was baking in the oven.I didn't taste a huge difference between normal cream cheese frosting and this brown sugar frosting. It was of course delicious and I couldn't stop ''test tasting it". As soon as the loaves were room temperature, I just spread frosting on top. I sprinkled some brown sugar on just for eye appeal.

I gave a half of the two loaves to my gran. As soon as I put it on the counter, she got a slice. She even hinted that she wouldn't be sharing it with my grandpa. Loafs would also make excellent gifts to relatives if you are on a budget.



Spice Pumpkin Loaf
Yield: 2 small loaves or 8 mini loaves
(adapted recipe via  Lauren's Latest)

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
2 eggs
1 cup pumpkin
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon all spice

Preheat oven to 325° F.
Spray loaf pans with cooking spray and set aside.

In a large bowl, cream butter and sugar together with an electric mixer until light and fluffy.
Stir in eggs and vanilla.
Scrape sides and stir in pumpkin. (It might appear lumpy and not smooth, which is a-okay).
Slowly stir in remaining ingredients until just combined.
Scrape sides and mix again briefly.
Divide evenly in pans.
Bake for 30-40 minutes or until a toothpick comes out clean after being inserted. (Decrease time by half if you are using mini loaf pans)
Cool for 10 minutes before transferring to cooling rack.

Brown Sugar Cream Cheese Frosting
(adapted recipe via Sunny Side Up)

4 ounces cream cheese, softened
1/2 cup (1 stick) salted butter, softened
2 heaping Tbsp brown sugar
2 cups powdered sugar, sifted
1 tsp vanilla

In a bowl, beat cream cheese and butter until creamy with an electric mixer.
Add brown sugar and beat until combined.
Gradually add powder sugar on low speed.
Increase mixer speed and continue to beat until combined.
Add vanilla and beat for 1 minute.

  What are you guys doing over the holiday?