Reposted and originally written by Sloane Papa, a New York baker and food photographer baking with Baker's Secret pans
If you haven’t fully accepted pumpkin season yet, take this as your sign!! Because when you take a bite of this pumpkin bread, you’ll be wondering why we don’t make it all year round! Here below, we've got you covered this fall to switch up your go-to classics, instead of a regular loaf pan divide the batter up into 4 minis with these Baker's Secret loaf pans. All it takes to bake is 35 minutes! Here's what you'll need...
Equipment
Equipment
- Mini Loaf Pans
- Whisk
- Mixing Bowls
- Spatula
- Piping Bag
Ingredients
FOR THE PUMPKIN BREAD:
- 280g (2 1/3 cup) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp pumpkin pie spice
- 15 oz pumpkin purée*
- 213g (1 cup) dark brown sugar
- 100g (1/2 cup) granulated sugar
- 175g (3/4 cup + 2 tbsp) neutral oil*
- 3 eggs (room temp)
- 2 tsp vanilla bean paste or extract
FOR THE CREAM CHEESE FROSTING:
- 227g (8 oz; 1 block) cream cheese (cold)*
- 56g (4 tbsp) unsalted butter (room temp)
- 1 tsp kosher salt
- 170g (1 1/2 cups) powdered sugar (sifted)*
- 1 tbsp heavy cream
Instructions
FOR THE PUMPKIN BREAD:
- Preheat the oven to 350 degrees F and line a Pullman pan or 9x5 loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a separate medium bowl, whisk together the pumpkin purée, brown sugar, and granulated sugar.
- Mix in the oil.
- Then, whisk in the eggs one at a time, as well as the vanilla.
- Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula until fully combined.
- Pour the batter into the prepared pan and smooth out the top.
- Tap the pan on the counter a few times to release any air bubbles.
- Bake the pumpkin bread for 55 minutes - 1 hour or until a toothpick inserted comes out with a few moist crumbs.
- Allow the pumpkin bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
FOR THE CREAM CHEESE FROSTING:
- In a medium bowl, add the cold cream cheese and beat with an electric mixer until smooth.
- Add the room-temperature butter and salt, and mix until fully combined.
- Add the sifted powder sugar in 3-4 additions, and mix until smooth.
- Pour in the heavy cream and mix one last time.
- Transfer the frosting to a piping bag fitted with a large round piping tip.
- Pipe the frosting in zigzags on top of the cooled pumpkin bread and enjoy!*
Click here for the FULL RECIPE step-by-step by Sloane Papa
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