Molly Makes Pumpkin Bread with Maple Butter _ From the Test Kitchen _ Bon Appétit

"WEBVTTKind: captionsLanguage: enthere's one clear one thing up it's called pumpkin bread but I realized in developing it that this is a cake and people are just fooling themselves thinking that they're eating bread but really there's eating cake so it's now the pumpkin cake today I'm going to show you how to make pumpkin bread with salted maple butter aka the great pumpkin bread recipe of 2018 this is a quick bread it's super simple you need two bowls one loaf pan some pantry ingredients a lot of olive oil and that's basically it this is the better version of that sad Starbucks pumpkin bread that's out of the counter of every coffee shop so I mean a few changes to a classic pumpkin bread namely removing the ground ginger from the mixture because I'm just not a fan and substituting that with fresh ginger so it's sort of like a spice cake ginger cake pumpkin loaf mashup so to get started I'm gonna whisk together all my dry ingredients I have two and a half cups of AP flour some cinnamon ground cinnamon baking powder and soda a slight hint of ground clove I'm gonna do a half a teaspoon of this grated nutmeg freshly grated always better than the pre ground stuff mmm smells good and then of course salt and I think there's two teaspoons of salt in this recipe which is a decent amount but it's not a salty cake so just bear with me I know everyone thinks I'm like the salty girl actually I think they think everyone here is the salty girl but this cake isn't salty it's just not it's just properly proper okay so I'm going to prepare this loaf pan bring it with Pam or nonstick cooking spray and then taking a piece of parchment that's cut the width of the pan and just pressing it down in there the spray helps to allow it to adhere to the sides and we do this because at the end when the cake has cooled we can pull up on these handles and the cake will lift right out of the little pin for our second Bowl this is going to be our wet ingredients Bowl so I have one can here of Libby is 100% pure pumpkin and I'm gonna whisk in two whole eggs room temp always best to bake with room temp eggs unless otherwise specified breaking those up a bit I'm gonna whisk these together and add one and a half cups of sugar let's go to Mount sugar and then once this is all combined oh great in some fresh ginger so as I said before if you have ground ginger at your house it's probably been there for like five years and it's stale and so why not use fresh ginger instead I think it's four teaspoons or a tablespoon plus a teaspoon so you need a good three-inch piece of ginger okay one tablespoon fresh ginger going in bucks one teaspoon okay I'm streaming in one cup of extra virgin olive oil this should be a middle-of-the-road olive oil you don't need to use your fancy $30 bottle of finishing oil but you also don't want to use something that doesn't taste particularly good because there's a lot of it in there so I'm gonna fold in the dry ingredients into the pumpkin mixture little by little just doing it in two waves so you don't want to overwork this batter once the flour is in it because you don't want to overwork the gluten it can get tough so just until no dry spots remain smells like autumn pumpkin cakes that aren't doing it right they're overloading it on the dried spices like I feel like oftentimes there's like three teaspoons a tablespoon of ground nutmeg there'll be so much cinnamon they were using a neutral oil that's not bringing much flavor in particular to it instead of olive oil they probably don't have enough salt in them all right no lumps remain we have a nice thick batter and that's gonna go right into the prepared pan rohde boon all right this is a nine by five little pin you want to make sure you use a nine by five and not something smaller because it's a lot of batter and it's gonna rise significantly and you don't want to overflow so if you're not sure measure your loaf pan and if you have a smaller one I'd hold back a little bit of the batter so it doesn't spill over okay so all the batter is in the pan and I'm just smoothing out the top so that it bakes evenly and then I'm gonna put a half a cup of raw pumpkin seeds all over the top spreading them out evenly and then pressing them just gently so that they adhere to the batter and then sprinkle it with one tablespoon of sugar which will get caramelized and sparkly and beautiful all right into a 325 degree oven for somewhere between an hour and a half in two hours there you go now we wait so to serve with this pumpkin bread we're going to make salted maple butter it's the simplest easiest it's butter unsalted with maple syrup whipped into it with flaky salt so I have one and a half sticks of butter so you could also do this with just an electric hand mixer or by hand if you're a beast okay so we're gonna beat this for about four minutes until it gets really light and fluffy and there's a lot of air incorporated into it and it will be paler in color at that point what makes this a pumpkin bread and not a pumpkin cake is that it's served with butter and not frosting otherwise it the same thing okay scraping down back up okay this is what we're talking about I'm gonna scrape down one more time but this is starting to look like a pale cream-colored and I can tell that it has a lot of air whipped into it so we're pretty close and now I'm gonna drizzle in one quarter cup of maple syrup as we beat and season it with 3/4 of a teaspoon of flaky salt it's looking good let's transfer this to a little ramekin all right salted maple done I'm gonna add a little more flaky salt to the top it's been an hour and a half and we're gonna check on the pumpkin bread I've been keeping an eye on it but it looks beautiful it has risen the pumpkin seeds are golden brown and we're just going to check with the cake tester and make sure that it's not wet inside so you want to insert the cake tester into thickest part of the loaf and pull it out and make sure that it comes out completely clean like so so this has been cooling for about 10 minutes and I'm just gonna use an offset spatula to help release it from the pan and let it cool further that way and then we can unpeel and place it here to fully cool all right so the loaf has cooled and we're gonna just slice it up perfectly cooked looks beautiful I'll take the butt end even though it's not my favorite part I need some tasters on camera then I can't just keep eating this I had this one you were testing it yeah I went wave yeah I think one of the first iterations okay you want to try it what's up with the butter oh it's salted maple butter oh it's just whipped unsalted butter with maple syrup and flaky saw you could have okay like I said it's a bread and a cake so you could bake it in a loaf pan but you could also bake this into small cake pans and frost them and make a tiered layer cake as I did last weekend for a birthday for my husband's birthday so it's a quick bread easy cake basic as delicious as it's pumpkin bread it's the great pumpkin bread of 2018 okay well why don't you come back when I have something to my grandpa I've actually never tasted has a bad flavor wait wait it will you do not just eat that that's baking powder I eat all of it stop it's gonna be delicious that was nice oh no that was close you obviously don't know you're warm winter spices I also my taste buds are assaulted by all of this why are you making me do this okay I have to make a film here is and it's weird to eat raw flour never done that before okaythere's one clear one thing up it's called pumpkin bread but I realized in developing it that this is a cake and people are just fooling themselves thinking that they're eating bread but really there's eating cake so it's now the pumpkin cake today I'm going to show you how to make pumpkin bread with salted maple butter aka the great pumpkin bread recipe of 2018 this is a quick bread it's super simple you need two bowls one loaf pan some pantry ingredients a lot of olive oil and that's basically it this is the better version of that sad Starbucks pumpkin bread that's out of the counter of every coffee shop so I mean a few changes to a classic pumpkin bread namely removing the ground ginger from the mixture because I'm just not a fan and substituting that with fresh ginger so it's sort of like a spice cake ginger cake pumpkin loaf mashup so to get started I'm gonna whisk together all my dry ingredients I have two and a half cups of AP flour some cinnamon ground cinnamon baking powder and soda a slight hint of ground clove I'm gonna do a half a teaspoon of this grated nutmeg freshly grated always better than the pre ground stuff mmm smells good and then of course salt and I think there's two teaspoons of salt in this recipe which is a decent amount but it's not a salty cake so just bear with me I know everyone thinks I'm like the salty girl actually I think they think everyone here is the salty girl but this cake isn't salty it's just not it's just properly proper okay so I'm going to prepare this loaf pan bring it with Pam or nonstick cooking spray and then taking a piece of parchment that's cut the width of the pan and just pressing it down in there the spray helps to allow it to adhere to the sides and we do this because at the end when the cake has cooled we can pull up on these handles and the cake will lift right out of the little pin for our second Bowl this is going to be our wet ingredients Bowl so I have one can here of Libby is 100% pure pumpkin and I'm gonna whisk in two whole eggs room temp always best to bake with room temp eggs unless otherwise specified breaking those up a bit I'm gonna whisk these together and add one and a half cups of sugar let's go to Mount sugar and then once this is all combined oh great in some fresh ginger so as I said before if you have ground ginger at your house it's probably been there for like five years and it's stale and so why not use fresh ginger instead I think it's four teaspoons or a tablespoon plus a teaspoon so you need a good three-inch piece of ginger okay one tablespoon fresh ginger going in bucks one teaspoon okay I'm streaming in one cup of extra virgin olive oil this should be a middle-of-the-road olive oil you don't need to use your fancy $30 bottle of finishing oil but you also don't want to use something that doesn't taste particularly good because there's a lot of it in there so I'm gonna fold in the dry ingredients into the pumpkin mixture little by little just doing it in two waves so you don't want to overwork this batter once the flour is in it because you don't want to overwork the gluten it can get tough so just until no dry spots remain smells like autumn pumpkin cakes that aren't doing it right they're overloading it on the dried spices like I feel like oftentimes there's like three teaspoons a tablespoon of ground nutmeg there'll be so much cinnamon they were using a neutral oil that's not bringing much flavor in particular to it instead of olive oil they probably don't have enough salt in them all right no lumps remain we have a nice thick batter and that's gonna go right into the prepared pan rohde boon all right this is a nine by five little pin you want to make sure you use a nine by five and not something smaller because it's a lot of batter and it's gonna rise significantly and you don't want to overflow so if you're not sure measure your loaf pan and if you have a smaller one I'd hold back a little bit of the batter so it doesn't spill over okay so all the batter is in the pan and I'm just smoothing out the top so that it bakes evenly and then I'm gonna put a half a cup of raw pumpkin seeds all over the top spreading them out evenly and then pressing them just gently so that they adhere to the batter and then sprinkle it with one tablespoon of sugar which will get caramelized and sparkly and beautiful all right into a 325 degree oven for somewhere between an hour and a half in two hours there you go now we wait so to serve with this pumpkin bread we're going to make salted maple butter it's the simplest easiest it's butter unsalted with maple syrup whipped into it with flaky salt so I have one and a half sticks of butter so you could also do this with just an electric hand mixer or by hand if you're a beast okay so we're gonna beat this for about four minutes until it gets really light and fluffy and there's a lot of air incorporated into it and it will be paler in color at that point what makes this a pumpkin bread and not a pumpkin cake is that it's served with butter and not frosting otherwise it the same thing okay scraping down back up okay this is what we're talking about I'm gonna scrape down one more time but this is starting to look like a pale cream-colored and I can tell that it has a lot of air whipped into it so we're pretty close and now I'm gonna drizzle in one quarter cup of maple syrup as we beat and season it with 3/4 of a teaspoon of flaky salt it's looking good let's transfer this to a little ramekin all right salted maple done I'm gonna add a little more flaky salt to the top it's been an hour and a half and we're gonna check on the pumpkin bread I've been keeping an eye on it but it looks beautiful it has risen the pumpkin seeds are golden brown and we're just going to check with the cake tester and make sure that it's not wet inside so you want to insert the cake tester into thickest part of the loaf and pull it out and make sure that it comes out completely clean like so so this has been cooling for about 10 minutes and I'm just gonna use an offset spatula to help release it from the pan and let it cool further that way and then we can unpeel and place it here to fully cool all right so the loaf has cooled and we're gonna just slice it up perfectly cooked looks beautiful I'll take the butt end even though it's not my favorite part I need some tasters on camera then I can't just keep eating this I had this one you were testing it yeah I went wave yeah I think one of the first iterations okay you want to try it what's up with the butter oh it's salted maple butter oh it's just whipped unsalted butter with maple syrup and flaky saw you could have okay like I said it's a bread and a cake so you could bake it in a loaf pan but you could also bake this into small cake pans and frost them and make a tiered layer cake as I did last weekend for a birthday for my husband's birthday so it's a quick bread easy cake basic as delicious as it's pumpkin bread it's the great pumpkin bread of 2018 okay well why don't you come back when I have something to my grandpa I've actually never tasted has a bad flavor wait wait it will you do not just eat that that's baking powder I eat all of it stop it's gonna be delicious that was nice oh no that was close you obviously don't know you're warm winter spices I also my taste buds are assaulted by all of this why are you making me do this okay I have to make a film here is and it's weird to eat raw flour never done that before okay\n"