Pumpkin Bread Let’s get serious. This is Pumpkin Pound Cake, not bread. My latest pound cake recipe offers bold fall flavors like pumpkin and maple, layered with thick ribbons of chocolate ganache. Now who wants a slice?
If it makes you feel better, go ahead and call this pumpkin bread. But we all know the truth…
These tender little loaves made with pumpkin puree, maple syrup, rustic spices and butter, are most definitely pumpkin pound cake.
I slathered them with decadent chocolate ganache just to prove my point.
Growing up, I had such internal turmoil over the bread-cake dilemma.
Anytime a relative (or other adult) would serve me a piece of banana “bread” zucchini “bread” or any other such nonsense, I would taste it and immediately mark them as a liar in my mind.
Apparently I was a skeptical little thing.
Yet even as a young child I could tell the difference between cake and bread.
Who were they trying to fool?
So today, I decided I better stick to my guns over the naming of this recipe and tell you upfront, this is a cake.
Not only is it a cake, it’s a rich buttery pumpkin pound cake, so moist you could almost squeeze out the pumpkin essence if you tried.
The crumb is extremely fine, because I used Gold Medal Flour, which is always milled to smooth perfection. I also used a combination of cinnamon, nutmeg, clove and maple to bring out the best qualities of the pumpkin flavor.
Subtle and sublime.
You can serve this pumpkin pound cake just like this, or do what I did and blanket it in chocolate.
Pumpkin and chocolate work surprisingly well together. The rustic notes of the pumpkin and spice balance the bitter-sweet notes of the chocolate.
You can spoon the chocolate ganache over the top for messy fun, or get fancy with your piping bag.
Either way, this pumpkin pound cake is a win-win!
These little loaves make wonderful edible gifts for the holidays. Try surprising your neighbor with a pumpkin pound cake!
Sometimes a little gesture of goodwill can turn into a lasting relationship.
Pumpkin Pound Cake
Yield: 6 small loaves
Prep Time:15 minutes
Cook Time:35 minutes
- 3 1/2 cups all-purpose Gold Medal Flour
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground clove
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 2 cups sugar
- 3 sticks (1 1/2 cups) unsalted butter, softened
- 6 large eggs
- 1 1/2 cups pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup maple syrup
- 1 1/4 cup chopped semi-sweet chocolate (or chips)
- 1/2 cup California-made heavy cream
- Preheat the oven to 350 degrees F. Place 6 small 3X7 loaf pans on a baking sheet (or use 2 large loaf pans.) Spray them thoroughly with non-stick cooking spray.
- Mix the flour, cinnamon, nutmeg, clove, salt, baking powder and baking soda in a medium bowl and set aside. Then using an electric mixer and a separate bowl, cream the butter and sugar together until light and fluffy--3-5 minutes.
- Add the eggs, pumpkin, and maple syrup to the butter mixture and beat until smooth. Then slowly add the four mixture until just combined. Scrape the bowl and beat again.
- Evenly distribute the batter into the loaf pans. Bake small loaves for 30-40 minutes, until a toothpick inserted into the middle comes out clean. Bake large loaves for 50-60 minutes.
- Allow the loaves to cool in the pan for at least 10 minutes. Then place the chocolate in a microwave safe bowl and pour the cream over the top. Microwave for 60-90 seconds until the cream is hot. Then allow the chocolate to sit another 2-3 minutes. Stir well to melt all the chocolate chunks into a smooth thick ganache.
- Either drizzle the chocolate ganache over the loaves in pans (for gifts) of gently dump the loaves out of the pans and drizzle with ganache to serve.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Disclosure: This recipe is sponsored by Gold Medal Flour. All opinions are always my own.