Recipe for Pumpkin Loaf Cake
Yields two 9x5-inch loaves (per Angela: "You can bake this loaf cake recipe as a layered birthday cake with cinnamon frosting, in muffin form, and as a great baked donut.”)
Ingredients:
Nonstick spray for pans
3 1/2 c all-purpose flour or 3 1/2 c gluten-free all-purpose flour
2 2/3 c light brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1/4 tsp freshly ground black pepper
1 c vegetable oil
2/3 c water
1 15-oz can pure pumpkin puree
1/2 c pumpkin seeds
2 Tbsp granulated sugar for sprinkling
Directions:
Preheat your oven to 375 degrees Fahrenheit. Spray two 9x5-inch loaf pans with nonstick spray and line with parchment paper.
Whisk together the flour, brown sugar, baking soda, baking powder, sea salt, cinnamon, ginger, cardamom and black pepper in a large bowl until everything is evenly combined and there are no lumps of sugar or flour.
Add the oil and water and whisk again to incorporate. You will probably have to switch over to mixing with a rubber spatula or spoon at this point.
Add the pumpkin puree and mix to combine everything completely, making sure to scoop from the bottom of the bowl to get everything well blended.
Divide the mixture between the two prepared loaf pans. Arrange half of the pumpkin seeds on top of each loaf and sprinkle half of the granulated sugar on top of each loaf.
Bake the loaves for 80-90 minutes, until the edges of the cake release from the edges of the pan, the top is golden brown and the center of the cake barely gives back when you press it gently with your finger. You can also insert a knife into the center of a cake to check doneness; the knife should come out completely clean.
Remove cakes from the oven and let them cook in their pans for about 15 minutes before gently removing them from the pan and letting them cool at room temperature.
https://www.forbes.com/sites/abigailabesamis/2020/09/24/professional-chefs-share-their-favorite-fall-baking-recipes/#5833c42566a5
Yields two 9x5-inch loaves (per Angela: "You can bake this loaf cake recipe as a layered birthday cake with cinnamon frosting, in muffin form, and as a great baked donut.”)
Ingredients:
Nonstick spray for pans
3 1/2 c all-purpose flour or 3 1/2 c gluten-free all-purpose flour
2 2/3 c light brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1/4 tsp freshly ground black pepper
1 c vegetable oil
2/3 c water
1 15-oz can pure pumpkin puree
1/2 c pumpkin seeds
2 Tbsp granulated sugar for sprinkling
Directions:
Preheat your oven to 375 degrees Fahrenheit. Spray two 9x5-inch loaf pans with nonstick spray and line with parchment paper.
Whisk together the flour, brown sugar, baking soda, baking powder, sea salt, cinnamon, ginger, cardamom and black pepper in a large bowl until everything is evenly combined and there are no lumps of sugar or flour.
Add the oil and water and whisk again to incorporate. You will probably have to switch over to mixing with a rubber spatula or spoon at this point.
Add the pumpkin puree and mix to combine everything completely, making sure to scoop from the bottom of the bowl to get everything well blended.
Divide the mixture between the two prepared loaf pans. Arrange half of the pumpkin seeds on top of each loaf and sprinkle half of the granulated sugar on top of each loaf.
Bake the loaves for 80-90 minutes, until the edges of the cake release from the edges of the pan, the top is golden brown and the center of the cake barely gives back when you press it gently with your finger. You can also insert a knife into the center of a cake to check doneness; the knife should come out completely clean.
Remove cakes from the oven and let them cook in their pans for about 15 minutes before gently removing them from the pan and letting them cool at room temperature.
https://www.forbes.com/sites/abigailabesamis/2020/09/24/professional-chefs-share-their-favorite-fall-baking-recipes/#5833c42566a5
So sorry to hear this Marilyn