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Mymi Eberhardt, adapted from Once Upon a Chef
This pumpkin bread gets great flavor from our Baharat blend and Smoked Cinnamon Maple Syrup.It's warming and lightly savory, and makes a great holiday gift, or treat for yourself.
2 1/4 cups all-purpose flour (275g)
1 tsp salt (5g)
1/2 tsp baking powder (3g)
1 tsp baking soda (5g)
2 Tbsp Baharat (8g)
1 1/2 sticks butter (175g)
1 1/2 cups sugar (300g)
1/3 cup Smoked Cinnamon Maple Syrup (100g)
2 eggs (100g)
1 (15 ounce) can of pumpkin puree (420g)
5 ounces cream cheese (150g)
6 Tbsp butter (85g)
2 cups confectioners' sugar (200g)
2 Tbsp Smoked Cinnamon Maple Syrup (35g)
Preheat the oven to 325°F and set an oven rack in the middle. Generously grease a 8 x 4-inch loaf pan with cooking spray or butter.
In a large bowl combine the flour, baking soda and powder, salt, and baharat, mixing well.
In the bowl of a stand mixer or using a hand mixer, beat the butter, sugar, and maple syrup on medium speed until just blended.
Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Then beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's fine
Add the flour mixture and mix on low speed until combined.
Turn the batter into the prepared pan and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Bring the cream cheese and butter to room temperature to assure a smooth texture. Once the bread has cooled make the frosting. Whisk the cheese and butter together, then add the syrup and stir in the confectioners' sugar. Don't overwork it or it will lose its consistency.
Spread over the cake as you wish (piping or freehand), and let sit at least an hour in the fridge to let the frosting set.
Recipe © Mymi Eberhardt