This is not a light affair. This bread has heft, a density with its own gravity field.
Ya, that's my kind of happy spot with a cup of hot coffee.
The recipe (thank you, Bake from Scratch; Thank You Libby free library access) includes a little trick: draw a line of oil with the edge of a dipped offset down the middle of the batter in the pan. You'll get a nice split in the top of the loaf...always a beautiful sight to me.
Note: Probably for the first time EVER, I used the exact pan size mentioned in the recipe (8.5 x 4.25). I did this because I've been testing a lot of pound cake recipes and some have failed outright because of the pan size. So I was a good girl this time and listened to the experts.
Here was my reward (I didn't think to photograph until after I'd given a snack plate to the librarians). So I put the loaf back in the pan to show how much it rises above the rim of the pan. Look at the crusty top...ohhh...happiness.
The only thing I'll adjust next time will be the spice blend. The recipe calls for pumpkin pie spice, which I don't have, so I made up a mixture myself and it was a touch too...something.
2.5 C (313 g) AP flour
5 tsp (10 g) pumpkin pie spice
2 tsp baking powder
2 tsp kosher salt (Diamond)
1/2 tsp black pepper
1 15-oz can pumpkin puree
1 C (200 g) granulated sugar
1/2 C (110 g) packed dark brown sugar
2/3 C neutral oil
2 large eggs
2 tsp vanilla extract
Preheat oven to 325. Grease then line 8.5 x 4.24 pan. Extend paper over sides to lift later
Whisk dry ingredients
Mix wet ingredients
Fold wet into dry and fill pan. Rap on counter to remove air bubbles. Dip offset in oil and draw a line down the middle of the loaf, leaving about 1" at each short end.
Bake 1.5 hours or up to 1 hour + 40 minutes.
Use paper to lift from pan.
Ya, that's my kind of happy spot with a cup of hot coffee.
The recipe (thank you, Bake from Scratch; Thank You Libby free library access) includes a little trick: draw a line of oil with the edge of a dipped offset down the middle of the batter in the pan. You'll get a nice split in the top of the loaf...always a beautiful sight to me.
Note: Probably for the first time EVER, I used the exact pan size mentioned in the recipe (8.5 x 4.25). I did this because I've been testing a lot of pound cake recipes and some have failed outright because of the pan size. So I was a good girl this time and listened to the experts.
Here was my reward (I didn't think to photograph until after I'd given a snack plate to the librarians). So I put the loaf back in the pan to show how much it rises above the rim of the pan. Look at the crusty top...ohhh...happiness.
The only thing I'll adjust next time will be the spice blend. The recipe calls for pumpkin pie spice, which I don't have, so I made up a mixture myself and it was a touch too...something.
2.5 C (313 g) AP flour
5 tsp (10 g) pumpkin pie spice
2 tsp baking powder
2 tsp kosher salt (Diamond)
1/2 tsp black pepper
1 15-oz can pumpkin puree
1 C (200 g) granulated sugar
1/2 C (110 g) packed dark brown sugar
2/3 C neutral oil
2 large eggs
2 tsp vanilla extract
Preheat oven to 325. Grease then line 8.5 x 4.24 pan. Extend paper over sides to lift later
Whisk dry ingredients
Mix wet ingredients
Fold wet into dry and fill pan. Rap on counter to remove air bubbles. Dip offset in oil and draw a line down the middle of the loaf, leaving about 1" at each short end.
Bake 1.5 hours or up to 1 hour + 40 minutes.
Use paper to lift from pan.
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