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  • Pumpkin Bread & Buttermilk Glaze

    3 posts, 3 voices, 3571 views, started Oct 21, 2009

    Posted on Wednesday, October 21, 2009 by Denise Richardson


    • Diamond

      Cooking spray
      1 tablespoon all-purpose flour
      1 (15-ounce) can pumpkin
      3/4 cup granulated sugar
      3/4 cup packed dark brown sugar
      1/2 cup butter, softened
      4 large eggs
      1 teaspoon vanilla extract
      3 cups all-purpose flour (about 13 1/2 ounces)
      1 1/2 teaspoons pumpkin pie spice
      1 teaspoon baking powder
      1/2 teaspoon baking soda
      1/2 teaspoon salt
      3/4 cup fat-free buttermilk

      1/3 cup buttermilk
      1/4 cup granulated sugar
      2 tablespoons butter
      2 teaspoons cornstarch
      1/8 teaspoon baking soda

      Preheat oven to 350 degrees. To prepare the cake, lightly
      coat a 10-inch tube pan with cooking spray; dust with 1
      tablespoon flour. Spread pumpkin over 2 layers of paper
      towels; cover with 2 additional layers of paper towels.
      Let stand about 10 minutes. Scrape drained pumpkin into
      a bowl. Place 3/4 cup granulated sugar, brown sugar, and
      1/2 cup butter in a large bowl; beat with a mixer at medium
      speed 3 minutes or until well blended. Add eggs, 1 at a time,
      beating well after each addition. Beat in pumpkin and vanilla.
      Lightly spoon 3 cups flour into dry measuring cups, and level
      with a knife. Combine flour and next 4 ingredients (through
      salt) in a bowl, stirring well with a whisk. Add flour mixture
      and 3/4 cup buttermilk alternately to sugar mixture, beginning
      and ending with flour mixture.

      Spoon batter into prepared pan. Bake at 350 degrees for 55
      minutes or until a wooden pick inserted in center comes out
      clean. Cool in pan 10 minutes on a wire rack. Remove from pan,
      and cool completely on wire rack. To prepare glaze, combine
      1/3 cup buttermilk and remaining ingredients in a small
      saucepan over medium heat; bring to a boil. Cook 1 minute or
      until thick, stirring constantly; remove from heat. Drizzle
      cake with glaze.

      YIELD: 16 Servings


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