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.
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