Pumpkin Bread
15 oz pumpkin puree
105 g canola oil
20 g molasses
3 large eggs
200 g granulated sugar
100 g dark brown sugar
295 g all-purpose flour
1 1/2 tsp baking powder
3/4 baking soda
3/4 tbsp kosher salt
3/4 tsp ground cinnamon
3/4 tsp allspice
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp ground ginger
Coffee Icing
2 tbsp heavy cream
1 tsp brewed coffee or espresso
1/4 c confectioners sugar
Preheat oven to 350 F. Butter/grease a loaf pan (6 cup) and/or line with parchment.
In a stand mixer, combine pumpkin, eggs, oil, molasses, and both sugars. Beat until smooth. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, nutmeg, and ginger. Mix well and slowly beat into the wet mixture until fully combined but do not mix longer than that. Pour mixture into prepared loaf pan. Bake for 60-70 minutes or until tester comes out clean and inside of bread registers 190 F. Remove and allow to cool.
Meanwhile, combine cream, coffee, and add confectioners sugar until desired pourable consistency is reached. It should be liquid but moderately thick, so that it can coat the back of a spoon and hold a line if you draw one through with your finger. Once bread is cooled, pour coffee icing drizzle over top.
Serve. Preferably with coffee or tea.
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