Pumpkin Loaf

YIELD: 1, 8.25” x 4.5” Loaf Cake · 845g per loaf
MIXER SIZE: 5 QT

INGREDIENT

Tourlami All Purpose Butter
Melted, warm not hot
All Purpose Flour
Dark Brown Sugar
Granulated Sugar
Baking Soda
Baking Powder
Diamond Crystal Kosher Salt
Burlap & Barrel Royal Cinnamon
Ground
Burlap & Barrel Buffalo Ginger
Ground
Burlap & Barrel Cloud Forest Cardamom Seeds
Ground
Burlap & Barrel Pemba Cloves
Ground

Water
Libby’s Pumpkin Puree
Raw Pumpkin Seeds (Pepitas)
Demerara Sugar

GRAMS

110

220
150
50
6
2
3
2

1

.5

.5


90
212
35
10

METHOD

  1. Whisk together flour, sugars, baking soda, baking powder, salt, and spices. Use hands to work out any clumps.

  2. Separately in a KitchenAid mixer whisk together butter, water, and puree until combined.

  3. Mix in dry ingredients in three additions until fully incorporated.

BAKE

  • Spray and line 8.25" x 4.5" loaf pan.

  • Sprinkle top of the loaf with pumpkin seeds, gently press into the top of the cake, then sprinkle with Demerara sugar.

  • 325°F Low Fan 45 min until internal temperature is 200°F and cake tester comes out clean.

NOTES

  • This recipes works really well for muffins.

  • Best to bake right after mixing.