I blame Victoria Abbott. Well, it's not entirely her fault but she did go and post that delectable Rosemary, Olive Oil and Chocolate Cake on Saturday. Add in all the talk about pumpkin spice flavor in everything from lattes to cookies and it was bound to happen. I had to have pumpkin cake or bread. I'm not sure where cake ends and quick bread begins.
However, this is really more of a pumpkin bread, unless, of course, you pour the batter into a cake pan. It's nice and moist, and not too sweet. Think banana bread, except with pumpkin.
I winged this recipe which resulted in a little bit more batter than I needed. After the fact, I realized that I probably could have fit all the batter in the bread baker but I happen to have these cute tiny springform pans, and I really wanted to use one.
I may start baking everything in the little cake pans. I have so many friends who say, "Just a bite for me." Now they really can have a little bite! Seriously, how cute would these be wrapped up in cellophane with a bow? The perfect size for someone in assisted living or for a neighbor who lives alone.
2 1/4 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 stick butter (8 tablespoons) at room temperature
3/4 cup dark brown sugar
1/2 cup regular sugar
1 cup pumpkin
1/2 cup milk
2 teaspoons vanilla
Preheat oven to 350. Line a bread baking pan with parchment paper so that it hangs over the long sides. Butter the interior ends of the pan.
Place the flour, baking powder, salt, cinnamon, nutmeg and cloves in a bowl and mix well. Set aside.
Cream the butter with the sugar. Beat in the eggs. On a slow speed, add the flour in batches, alternating with the pumpkin and the milk. Add the vanilla and beat.
Bake about 55-60 minutes or until a cake tester comes out clean. Lift out of pan with the parchment "wings." If baking in cute little cake tins, then bake 20-25 minutes.