Weekend Baking: Maple Pecan Pumpkin Loaf
One thing I love to do on the weekend with my daughter is bake. She gets up on her stool and stands right beside me, pouring ingredients into the bowl as I hand them to her. She even has her own special wooden spoon, just for baking days with Mommy. And of course, my husband doesn’t complain… he’s over the moon when he comes home to freshly-baked goodies cooling on the counter!
One thing I’ve learned about baking with young kids is, if you take too long, they’ll lose interest. Prep and pre-measure as many ingredients as you can, so it’s just a matter of putting it all together. I expect that when my daughter is a bit older, I’ll be using our weekend baking time as a way to teach her to read, add and do fractions, but at age 3, it’s a bit much for her. All she really wants to do is lick her finger and dip it in the sugar.
This recipe is one that came about through my need to use 2 cups of pumpkin puree that was sitting in my freezer. It’s a bit dense, but very moist with a tender crumb, and kid-approved! The nuts and glaze are purely optional, but they make it all the better, in my most humble opinion.
Maple Pecan Pumpkin Loaf with Brown Butter Bourbon Glaze
Reposted with permission from The Gastronomic Goat
2 cups all purpose flour
1 cup whole wheat flour
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup butter, partially melted
1 cup brown sugar
1 1/4 cups white sugar
1/3 cup real maple syrup
2 cups pumpkin puree (1 15oz can)
1 cup coarsely chopped pecans
1/4 cup butter
1 1/2 cups icing sugar
2 tsp bourbon
2 tbsp milk
Preheat oven to 350F and grease two 9×5 loaf pans.
In a medium bowl, combine flours, cinnamon, nutmeg, salt, baking powder and baking soda. Set aside.
Microwave butter for a few seconds to partially melt it. Pour into the bowl of a stand mixer and cream with sugars, maple syrup and eggs. Stir in pumpkin.
Slowly add dry ingredients to the pumpkin mixture, stirring until just combined. Fold in pecans, and divide batter between the prepared loaf pans. Bake at 350F until a toothpick inserted in the middle comes out clean, about 45-50 minutes. Let cool in pan for 10 minutes, then remove to a wire rack.
To make the glaze, measure icing sugar into a medium bowl.
Hat butter in a small saucepan until bubbly and golden brown. Watch the butter closely and remove from heat when it’s done, it goes from golden to burnt pretty quickly.
Pour butter over icing sugar, and add bourbon and milk. Stir until smooth, and drizzle over pumpkin loaves.
Makes 2 loaves.
Samantha is a mom of two, a girl (3.5) and boy (2 months). She spends most of her home time in the kitchen, dreaming up new ways to make delicious and simple food for her family. Her recipes can be found at The Gastronomic Goat.
- Posted in: Kids In Chowtown