"Be still my heart." Last week one of my friends sent me a message saying she was bringing me a dozen farm fresh, free range eggs. The real deal ones. Farm fresh eggs are one of those things I genuinely get super excited about as I am one of those 'fresh eggs make everything they are made with better' zealots. My affinity for these goldenrod yellow, autumn glory orange in color eggs began several years ago when I lived in a town on the east coast where farm fresh eggs were the norm rather than the exception. It didn't take me too long to decide I would bake something to share with this unexpected gift. After I first made some poached or scrambled eggs, of course.
But what recipe would be worthy of being made with these farm fresh, free range eggs?
Pumpkin Bread with Maple Drizzle and Pepitas, my version of Tartine Bakery's Pumpkin Tea Cake recipe as shared in their cookbook 'Tartine' would be. Next to caramel, I love the taste of maple and pumpkin paired together. Adding the maple icing to the pumpkin tea cake would be my take to their beloved pumpkin tea cake.
When I first looked at the ingredients in the recipe for the Pumpkin Tea Cake, I thought it took the concept of pumpkin spice to an extreme. Two teaspoons of freshly grated nutmeg, one tablespoon and two teaspoons of cinnamon, and a quarter teaspoon of ground cloves seemed 'way too much'. I debated as to whether or not to alter these amounts, but ultimately decided this was going to be one of those 'go big or go home' pumpkin breads. I crossed my fingers three of my farm fresh eggs weren't going to be wasted. Discovering one of the eggs used to make this pumpkin bread had a double yolk was an omen they wouldn't be.
I used a hand mixer to make this Pumpkin Bread, but it could easily be made with a whisk. Key to this bread's soft, tender crumb is not over mixing.
The batter for this pumpkin bread should have the consistency of a thick puree.
To make the removal of any bread from the pan easier I always line with parchment paper along with spraying the bottom and sides of the pan with a vegetable spray.
Tartine's recipe called for a sugar and pepita finish to the pumpkin bread. Before putting the pan in the oven, I sprinkled the bread with a sanding sugar to create a crunchy top. My baking time for this Pumpkin Bread was closer to the 75 minute versus the recommended 60 minute mark. Because there is always some degree of variability in an oven's temperature, I would recommend to begin checking for doneness at 60 minutes.
Rather than evenly slathered or created a fancy design with the Maple Icing over the top of this cake, I decided to channel my inner Jackson Pollock. So I drizzled and splattered the icing before sprinkling on the pepitas to create an abstract art finished Pumpkin Bread. The addition of the rich, thick Maple Icing not only adds the right amount of sweetness to this Pumpkin Bread, it gives you a chance to express yourself.
This aromatic, richly flavored, perfectly (thankfully unaltered) spiced Pumpkin Bread exceeded all of my expectations. It's irresistibly, borderline addictive, swoon worthy delicious. In other words, it is what I would describe as 'wicked good'. If you haven't jumped on the Pumpkin Spice bandwagon yet this season, get on board with this Pumpkin Bread with Maple Drizzle and Pepitas. With or without farm fresh, free range eggs, you will fall in love with the depth of this pumpkin bread's flavors, texture, and moistness.
Next to chocolate it seems I have a thing for pumpkin. In addition to this recipe for the Pumpkin Bread with Maple Drizzle and Pepitas, seven other pumpkin recipes have been posted to the blog over the past several years: Pumpkin Squares, Pumpkin Pie, Brûléed Pumpkin Pie with Caramel Swirl, Spiced Pumpkin Layer Cake with Cream Cheese Frosting, Brown Butter Pumpkin Spice Cake, Maple Glazed Mini-Pumpkin Doughnuts, and this Pumpkin Loaf aka a Close Starbucks Version. Eight great reasons for putting to good use those cans of pumpkin puree I have been apparently hoarding.
Pumpkin Bread with Maple Drizzle and Pepitas (slight adaptation to the Pumpkin Tea Cake recipe shared by Elizabeth Prueitt and Chad Robertson in their cookbook 'Tartine")
Serves 8 to 10
Ingredients
Pumpkin Bread
1 2/3 cups (225 g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 Tablespoon + 2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon kosher salt
1 cup + 2 Tablespoons (255 g) pumpkin puree
1 cup vegetable oil
1 1/3 cups (270 g) granulated sugar
3 large eggs, room temperature
Sanding sugar and pepitas for finishing
Maple Drizzle
4 Tablespoon unsalted butter
2 Tablespoons good quality maple syrup or bourbon infused maple syrup
1 cup confectionary sugar, sifted
Directions
Pumpkin Bread
1. Preheat oven to 325 degrees (F). Line a 9"x5" baking pan with parchment paper after first preparing with vegetable spray or butter.
2. In a medium sized bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
3. In another bowl, beat together the pumpkin puree, oil and sugar on medium speed until well blended. Use either a hand mixer or a whisk.
4. Add eggs, one at a time, mixing well after each addition and making sure they are well incorporated before adding the next egg.
5. On low speed, add the flour mixture and beat just until combined. Scrape down sides of the bowl and beat on medium speed for 5 to 10 seconds to make a smooth batter. Batter will have the consistency of a thick puree.
6. Transfer batter to the prepared pan. Smooth top with an offset spatula. Sprinkle with sparkling sugar if using.
7. Bake for 60-75 minutes or until a cake tester inserted into the center of the bread comes out clean. Note: More than likely the baking time will be longer than 60 minutes. Mine was 75 minutes.
8. Transfer loaf pan to cooling rack and allow to rest for 20 minutes.
9. Remove pumpkin bread from the pan and carefully set back on cooling rack. Allow to cool completely before finishing with maple drizzle if using. Approximately 1 hour. Sprinkle pepitas over the maple drizzle.
10. Cut into slices and serve.
11. If well wrapped, the Pumpkin Bread will keep at room temperature for several days or up to 1 week if stored in the refrigerator.
Maple Drizzle
1. In a small saucepan, melt butter. Stir in maple syrup. Remove from heat and allow to rest 5 minutes.
2. Stir in sifted confectionary sugar mixing with a whisk until well blended and smooth.
Notes: (1) If you aren't a fan of maple icing, top the cake with sanding sugar and pepitas to the top of the pumpkin bread before putting in the oven to bake. (2) Use a good quality maple syrup when making the maple icing.
