When dessert and breakfast have a baby, people typically call it ‘bread’. Sure, it’s in loaf form but there is no way this could pass for a vessel of roast beef and cheese. Absent are the yeasty holes of sourdough! Alas, no crust and firm enough surface to spread jam. Therefore, I deem this ‘bread’ a unicorn of breakfast/dessert— it doesn’t really make sense but I’m going to use it as an excuse to consume chocolate plus carbohydrates in large quantities. Ah who cares, just put on a sweater and eat some cake.
When the fall weather started rolling into Birmingham, of course the pumpkin bug started to bite. I pride myself on the fact that I can’t remember the last time I consumed a PSL (that doesn’t mean I just didn’t block it from my memory). I share feelings with John Oliver on Pumpkin Spice and I didn’t want to post just any boring pumpkin recipe. How do I avoid being basic when it comes to pumpkin? These dire questions deserved answers…
Hypothesis: Vegans (obnoxious yet resourceful food people) have traditionally substituted applesauce for eggs or oil in baked good recipes. If pumpkin puree has a similar consistency and texture, shouldn’t the same concept apply?
Turns out, pumpkin puree makes an intensely velvety chocolate loaf cake. The dark chocolate cocoa powder masks most of the pumpkin flavor but this intense, almost brownie-like bread didn’t even miss it. Some cinnamon butter on top gave me those fall feelings, better than any PSL black-out ever could. In conclusion, you need to be a hater of obsessive pumpkin consumption to discover the undercover merits of a good ol’ can of Libby’s. Happy Fall Baking!
Like substituting oil for applesauce, pure pumpkin gives baked goods a rich, smooth texture. The greek yogurt helps cuts the fatty butter, so basically this is me saying it's OK to eat a brownie for breakfast.
- 1/4 cup butter, softened
- 1 cup sugar
- 1/3 cup greek yogurt
- 2 eggs
- 1-1/2 tsp vanilla
- 1/2 cup pure canned pumpkin
- 1-1/3 cup all purpose flour
- 2/3 cup dark cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup milk
- 1 small handful pepitas (pumpkin seeds)
- 1/2 stick butter, softened
- 1 tablespoon cinnamon
- Preheat oven to 350°F.
- In a stand mixer or medium bowl with hand beater, cream together butter and sugar. Add greek yogurt, eggs, vanilla and pumpkin. Beat until well combined.
- In a medium bowl, combine flour, cocoa powder, baking soda and powder, and salt. Sift the flour mixture for a softer consistency, but feel free to skip this step.
- With the mixer on low, gradually add flour mixture to the pumpkin mix. Add milk and stir until just combined. You should have a sticky, rich, pourable batter.
- Grease a standard loaf pan and dust with flour. You can also line the pan with parchment paper for extra security. Pour batter into pan and bake for 50-55 minutes, or until a toothpick comes out clean.
- In a small bowl, combine butter and cinnamon. Spread over warm loaf and enjoy with your morning coffee!
Adapted from Love from the Oven