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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 24 |
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This is an easy cake that mixes up in next to no time. Adapted from Lauren Chattman's recipe. I recommend making this recipe in the food processor; the texture does not come out quite right any other way. You can add ground cloves or other spices, or substitute pumpkin pie spice for the spices mentioned. Ingredients:
1 1/2 cups all-purpose flour |
1 cup sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1/2 cup cold unsalted butter, cut up |
2 large eggs |
1 3/4 cups pumpkin puree (canned is fine) |
1 teaspoon vanilla |
Directions:
1. Grease and flour a standard loaf pan.
2. Preheat oven to 350°F.
3. Combine first 7 ingredients in bowl of food processor and pulse a few times to mix.
4. Add butter and one egg.
5. Process until mixture is moistened.
6. With machine running, add remaining ingredients, scraping bowl as necessary.
7. Bake for 1 hour and 10 minutes, or until tester comes out clean.
8. Cool in pan 10 minutes.
9. Remove from pan and cool on rack.
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