This bread’s texture benefits from the use of buttermilk and cake flour. Due to food allergies, it is difficult to find cake flour at the grocery store that is safe for our family. A few years ago, I discovered that I could easily make my own cake flour substitute using All-purpose flour and cornstarch to deliver the benefits of cake flour’s lower protein content without adding allergens. This recipe incorporates that substitution. If you would prefer to use premixed cake flour, simply use cake flour instead of the All-purpose flour and cornstarch called for in the recipe. Fall recipes often include nutmeg, but it tends to be just on the outside of our family’s food allergy boundaries. I use cinnamon because it’s a flavor that we all love and tolerate well. If you like to include nutmeg in your fall recipes, you can easily add a bit to this recipe. You can also add in a cup of your favorite chocolate chips for a different twist on this bread. Fold them into the batter just before you fill the loaf pans for baking.
Author: Jennifer from 1840 Farm
Ingredients
1stick buttermelted
1cuppumpkin pureeapproximately ½ can
½cupgranulated sugar
½cupdark brown sugar
2large eggs
1Tablespoonvanilla extract
1cupbuttermilk
2cupsAll-purpose flour
½cupcornstarch
1teaspoonbaking soda
½teaspoonbaking powder
½teaspoonsalt
1teaspoonground cinnamon
2Tablespoonsraw sugar
½teaspooncinnamon
Instructions
Preheat the oven to 350 degrees Fahrenheit. Prepare your standard-sized loaf pans (8.5 by 4.5 inches) by lining with parchment, spraying lightly with pan spray, or brushing with homemade pan release spread. Place the prepared pans on a baking sheet to catch any drips of batter and to make it easier to transfer the pans in and out of the oven.
In a large mixing bowl, combine the melted butter, pumpkin, sugar, brown sugar, eggs, and vanilla. Stir with a large spoon or spatula until the mixture is well combined. Add the buttermilk and stir until smooth.
In a medium bowl, combine the dry ingredients: flour, cornstarch, baking soda, baking powder, salt, and cinnamon. I like to use a dry whisk to combine the dry ingredients and break up any small lumps. You can sift them if you prefer.
Add the dry ingredients to the bowl in one addition. Stir to combine, mixing only until smooth. Transfer the batter to the prepared loaf pans, dividing the batter equally between the two pans.
In a small bowl, combine the raw sugar and cinnamon. Sprinkle the mixture over the top of the loaves, dividing it equally between the two. This cinnamon sugar topping will give the baked loaves a shiny appearance with just a hint of spice and sugar on the top surface.
Transfer the pans to the warm oven. Bake for 45-55 minutes, rotating the pans around halfway through the baking time to ensure even baking. The loaves are finished when they have developed a light brown color and a toothpick inserted into the middle of the loaf comes out clean or with small crumbs attached. The baking time required for this recipe can vary due to the moisture content of the pumpkin puree. The loaves may require a few extra minutes to bake fully.
Remove the baked loaves from the oven. Allow the loaves to cool in the pans.
This cake can be stored for several days covered at room temperature. Slices are delicious toasted and topped with a pat of butter for breakfast.