Pumpkin Bundt Bread


Pumpkin Bundt Bread

Lisa, Queen of Line Dancing, and me =0)
Lisa, Queen of Line Dancing, and me =0)

Every Wednesday my friend Lisa comes over for dinner. It’s always a time of great conversation, new food ideas, and occasionally some line dancing. She’s great at it, and I’m still learning 😉  Anyhow, last week, I realized I had a little extra time in the afternoon before she was to arrive, so I decided to do some baking. Since it’s Autumn, I decided to go with the flavors of the season for dessert. This tastes like a mix between pumpkin cake and gingerbread… and I hope you enjoy!

This Organic Pumpkin is simple to use, and tastes delicious
This Organic Pumpkin is simple to use, and tastes delicious

This is a play on one of Martha Stewart’s recipes that I’ve made for the past few years; I’ve added a little here and there until I loved it 😉

Pumpkin Bundt Bread

1½ sticks butter
2½ cups flour
2 teaspoons baking powder
1 Tablespoon ground ginger
1 teaspoon salt
1 cup sugar
1 cup dark brown sugar
1 can organic pumpkin puree (15 oz)
3 large eggs

Preheat oven to 375°.
Melt butter in small bowl. Set aside.
Butter and flour bundt pan.++
In a large bowl, whisk together flour, baking powder, ginger, and salt.
In another large bowl, whisk together white and dark brown sugars, pumpkin, and melted butter.
Add eggs to wet mixture.
Add to flour mixture, and stir till just combined.
Carefully pour batter into pan.

Bake 50 minutes and check with a cake tester.
Once tester comes out clean, place pan on top of stovetop grate to cool 15 minutes.
Turn out onto plate and let cool.

Top with lemon glaze* and peel**.
Top each slice with freshly whipped heavy cream and a sprinkling of ground ginger.

*Lemon glaze: To ½ c. finely sifted powdered sugar, add fresh lemon juice,
1 tsp. at a time, until it’s a pourable consistency. Use immediately.
**Peel: Make sure to cut all bitter white pith from lemon peel before using.

The pumpkin mix in one bowl, and the flour mix in the other.
The pumpkin mix in one bowl, and the flour mix in the other.
You can ensure all surfaces are covered with butter by brushing it on with a stiff brush.
You can ensure all surfaces are covered with butter by brushing it on with a stiff brush. ++ Learn more about my favorite “basting brush” by clicking here!
After buttering the pan, shake some sifted flour over it, and tap on sides till it's coated. Discard any extra flour.
After buttering the pan, shake some sifted flour over it, and tap on sides till it’s coated. Discard any extra flour.
The dough will be quite thick
The dough will be quite thick
Make sure to pour the dough carefully into the pan to avoid any drips on the sides.
Then, carefully tap the bottom of the pan on the counter a few times, to release any air pocket that may have formed. Put into preheated oven.
07
The cake will pop right out of the pan. Note the nice texture. =0)
Instead of a heavy frosting, lightly drizzle a lemon glaze, and top with lemon peel shreds
Instead of a heavy frosting, lightly drizzle a lemon glaze, and top with lemon peel shreds
Top with freshly whipped heavy cream and powdered ginger
Top with freshly whipped heavy cream and powdered ginger
Voila!  ~ The finished dessert ~
Voila! ~ The finished dessert ~

 This cakey delight will last a few days if covered.

Enjoy!

and while we’re talking about the flavors of the season….

gingerbread man

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9 thoughts on “Pumpkin Bundt Bread

  1. I wanted to bake a pumpkin cake, we might be on the same thought process today.
    Thank you for yet another great recipe, I’ll let you know how it turned out, probably tomorrow.
    The little gingerbread boy sure looks comfy and happy. He wouldn’t be if I could just take a nibble.
    Ah latte and gingerbread cookies.

    Like

    1. LOL Molly =0)
      I’d love to hear what you think! Another glaze idea (if you don’t have lemons in your kitchen) is just to do a milk/powdered sugar/vanilla liquid glaze.

      I sure wish I had a slice right now, but at least I’ve got Grandma Casey’s Monster Cookies in the freezer!

      Like

  2. I love Pumpkin Bundt Bread & have made it several fall seasons….but, your recipe steps mine up a notch & I may just need to make it while we still have a couple cooler months ahead. Your Gingerbread Man looks like he’s in a spa….. 😉

    Like

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