Spiced pumpkin loaf

Name: Spiced pumpkin loaf
Cook time: 162 min
Total time: 162 min
Yield: 10
Cuisine: Estadounidense
Ingredients: 250 g Wheat flour; 30 g Butter; 2 u Egg; 0.5 teaspoons Salt; 120 ml Sunflower Oil; 200 g Brown Sugar; 1 teaspoon Bicarbonate Of Soda; 2 teaspoons Cinnamon; 1 teaspoon Vanilla Extract; 80 g Icing Sugar; 1 teaspoon Ground Ginger; 0.5 teaspoons Nutmeg; 0.25 teaspoons Cloves; 400 g Pumpkin Puree; 100 g Cream Cheese; 30 g Pumpkin seeds

Bizcocho de calabaza y especias

Easy

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 3 hr
Servings: 10

Summary

American pumpkin bread: a tender, moist loaf cake made with pumpkin purée, brown sugar and cinnamon, ginger, nutmeg and cloves, finished with a cream cheese glaze and toasted pumpkin seeds.

Ingredients

10 servings

Add to Bring!

250 g Wheat flour
30 g Butter (softened, 20 g for the glaze and the rest for the tin)
2 u Egg
0.5 teaspoons Salt
120 ml Sunflower Oil (or any mild-flavoured oil)
200 g Brown Sugar
1 teaspoon Bicarbonate Of Soda
2 teaspoons Cinnamon (ground)
1 teaspoon Vanilla Extract
80 g Icing Sugar (for the glaze)
1 teaspoon Ground Ginger
0.5 teaspoons Nutmeg (freshly grated)
0.25 teaspoons Cloves (ground)
400 g Pumpkin Puree (homemade (roasted and blended squash) or tinned)
100 g Cream Cheese (full-fat, at room temperature, for the glaze)
30 g Pumpkin seeds (shelled, raw)

Instructions

Heat the oven to 175 °C. Butter a 23 x 13 cm loaf tin and line it with a strip of baking paper that overhangs the long sides.
5 min
Toast the pumpkin seeds in a dry frying pan, stirring, until they puff up and start to pop. Leave to cool.
4 min
In a bowl, whisk together the flour, bicarbonate of soda, salt, cinnamon, ginger, nutmeg and cloves.
2 min
In another bowl, whisk the brown sugar with the eggs until there are no lumps, then add the oil, pumpkin purée and vanilla.
3 min
Fold the dry ingredients into the wet ones with a spatula, just until no streaks of flour remain: overmixing makes the cake tough. Pour the batter into the tin and smooth the top.
3 min
Bake until a skewer pushed into the centre comes out clean or with a few moist crumbs. If the top browns too much, cover it with foil after 45 minutes.
65 min
Leave it in the tin for 15 minutes, lift it out using the paper and let it cool completely on a wire rack, for at least 1 hour; if it is still warm, the glaze will melt.
75 min
For the glaze, beat the cream cheese with 20 g of softened butter and the sifted icing sugar until smooth and spreadable. Spread it over the loaf and scatter over the toasted seeds.
5 min

Notes

In the United States this is the cake of autumn, and it smells of the spice blend sold there ready-mixed as pumpkin pie spice. It is a quick bread, raised with bicarbonate of soda rather than yeast, so it comes together in minutes. For homemade purée, choose a squash with dense, sweet flesh in October and November, such as butternut, kabocha or red kuri, heavy for its size, with a hard, unblemished skin; roast it, blend it and, if it weeps, leave it to drain in a sieve: it must be thick. Tinned purée works just as well, as long as it is plain pumpkin. The oil and pumpkin keep it moist for several days; in fact it tastes better the next day. Unglazed, it keeps for 2 days at room temperature, well wrapped; once glazed, store it in the fridge for up to 4 days because of the cheese. It freezes very well unglazed, whole or sliced, for up to 3 months. For a simpler glaze, mix 100 g of icing sugar with 1 or 2 tablespoons of orange juice or milk. The most common mistakes are overmixing the batter, which makes it tough and full of tunnels, and taking it out too early, which makes the centre sink: always check with a skewer.