Aside from matcha, this is also my daughter's favorite. Every year, she would wait patiently for me to make this pumpkin bread. This is because I only make this once a year. Which puzzled me; why do we only have pumpkin, cranberry sauce, turkey, etc once a year? Hmm...
Anyway, this came out just like it used to, which means, a happy daughter = a happy dad. Agree? Lol! I love how dense and moist this bread is. Probably the next best thing to banana bread. On a side note, oil also keeps the bread moist during the baking process. A tip I learned from a master baker.
I used a very simple butter and cream cheese frosting. That will be my motto from here on out; keep it simple and try not to complicate food. I personally find that fine dining is getting too pretentious. Don't you think?
(Make one loaf)
Unbleached All Purpose Flour, 188g
Baking Powder, 6g
Baking Soda, 3g
Pumpkin Spice Blend Homemade, 1 TBSP
Cinnamon Ground, 1/2 TSP
Sea Salt, Pinch
Dark Muscovado Sugar, 50g
Demerara Sugar, 50g
Pumpkin Puree Homemade, 320g
Spiced / Dark Rum, 2 TBSP
Grapeseed / Sunflower / Canola / Peanut Oil, 180g + More For Greasing
Cream Cheese Preferably Philadelphia Softened, 113g
Unsalted Butter Softened, 58g
Icing Sugar, 70g
Spiced / Dark Rum, 1 TBSP
Pumpkin Spice Blend Homemade, Pinch
Pumpkin Seeds, For Garnishing
Hand / Stand Mixer
Please visit my "Pumpkin Spice Blend" page for the recipe.
Please visit my "Pumpkin Spiced Latte" page for the pumpkin puree recipe.
Prepare the bread.
Preheat the oven to 180 degree celsius or 350 fahrenheit.
Lightly grease the loaf pan with oil and lined it with parchment paper (bottom and sides).
In a large bowl, add flour, baking powder, soda, salt, pumpkin spice blend, cinnamon, and salt.
Mix to combine well.
Whisk eggs with a hand or stand mixer until tripled in volume.
Add in the sugar and whip until the sugar has dissolved and is well combined.
Followed by the pumpkin puree and spiced rum, and continue whipping until homogeneous.
Fold in 1/3 of the flour mixture until well combined.
Fold in 1/3 of the oil to combine well.
Repeat the process, alternating, until everything is fully incorporated.
*Make sure there are no large lumps.*
Transfer the batter to the prepared loaf pan.
Wack into the oven and bake for about 45 to 50 mins or until it passes the skewer test.
Remove from the oven and set aside until cool down completely.
While the bread is cooling down, prepare the frosting.
In a large bowl, add cream cheese and butter.
Using a hand or stand mixer, whip light and fluffy.
Add in sugar, spiced rum and pumpkin spice blend.
Whip until smooth and well combined.
Run a spatula along the edges of the loaf pan.
Unmold the bread onto a serving plate.
Spread the frosting onto the bread and smoothen it out.
Lastly, scatter the pumpkin seeds over the top.
Slice and serve.
My kinda pumpkin bread: moist and dense...