Pumpkin bread
05 November 2026
Difficulty:
Price: Cheap
🔥 480 calories per serving
⚠️This message was generated by artificial intelligence. It may contain errors.
Metric
Imperial
You are certainly familiar with banana bread, but what about pumpkin bread? A delicious pumpkin and spice cake, very moist and topped with a creamy mascarpone frosting, very popular in the United States where they use a lot of squash in sweet recipes: muffins, pie, cake… The recipe is very simple; if you use homemade pumpkin puree, make sure it is dense enough, not too wet, to avoid altering the final texture of the cake.
Ingredients:
I used pumpkin puree & ground cinnamon Koro: code ILETAITUNGATEAU for 5% off everything on the site (not affiliated).
Shopping list:
115g of butter
130g of granulated sugar
60g of muscovado sugar or brown sugar
20g of icing sugar
2 eggs
420g of pumpkin puree
60g of milk
260g of flour
4g of baking powder
3g of baking soda
5g of ground cinnamon + a little for decoration
1g of ground ginger
0.5g of ground nutmeg
1 pinch of salt
160g of mascarpone
100g of whole liquid cream
Preparation time: 25 minutes + 1 hour of baking
For a 24cm long cake (I made a 20cm cake & 3 muffins with these quantities):
The cake:
115g of butter
130g of granulated sugar
60g of muscovado sugar or brown sugar
2 eggs
420g of pumpkin puree
60g of milk
260g of flour
4g of baking powder
3g of baking soda
5g of ground cinnamon
1g of ground ginger
0.5g of ground nutmeg
1 pinch of salt
Melt the butter with the spices (cinnamon, ginger, nutmeg). Add the sugars, then the eggs one by one.
Then incorporate the pumpkin puree, salt, and milk.
In a separate bowl, mix the flour, baking powder, and baking soda, and sift the mixture. Add the dry ingredients to the first mixture.
Pour the batter into a buttered and floured mold or lined with parchment paper.
Bake at 160°C for about 50 minutes to 1 hour depending on your oven; the tip of a knife inserted into the cake should come out dry. Let it cool slightly, then unmold before frosting.
The frosting:
160g of mascarpone
100g of whole liquid cream
20g of icing sugar
A little ground cinnamon
Whip the cream, mascarpone, and icing sugar until you have a firm whipped cream consistency.
Spread the frosting over the cake, sprinkle with a little cinnamon, and enjoy!
Ingredients:
I used pumpkin puree & ground cinnamon Koro: code ILETAITUNGATEAU for 5% off everything on the site (not affiliated).
Shopping list:
115g of butter
130g of granulated sugar
60g of muscovado sugar or brown sugar
20g of icing sugar
2 eggs
420g of pumpkin puree
60g of milk
260g of flour
4g of baking powder
3g of baking soda
5g of ground cinnamon + a little for decoration
1g of ground ginger
0.5g of ground nutmeg
1 pinch of salt
160g of mascarpone
100g of whole liquid cream
Preparation time: 25 minutes + 1 hour of baking
For a 24cm long cake (I made a 20cm cake & 3 muffins with these quantities):
The cake:
115g of butter
130g of granulated sugar
60g of muscovado sugar or brown sugar
2 eggs
420g of pumpkin puree
60g of milk
260g of flour
4g of baking powder
3g of baking soda
5g of ground cinnamon
1g of ground ginger
0.5g of ground nutmeg
1 pinch of salt
Melt the butter with the spices (cinnamon, ginger, nutmeg). Add the sugars, then the eggs one by one.
Then incorporate the pumpkin puree, salt, and milk.
In a separate bowl, mix the flour, baking powder, and baking soda, and sift the mixture. Add the dry ingredients to the first mixture.
Pour the batter into a buttered and floured mold or lined with parchment paper.
Bake at 160°C for about 50 minutes to 1 hour depending on your oven; the tip of a knife inserted into the cake should come out dry. Let it cool slightly, then unmold before frosting.
The frosting:
160g of mascarpone
100g of whole liquid cream
20g of icing sugar
A little ground cinnamon
Whip the cream, mascarpone, and icing sugar until you have a firm whipped cream consistency.
Spread the frosting over the cake, sprinkle with a little cinnamon, and enjoy!
You may like
Comments