Golden Vanilla Pumpkin Bread
 
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This Golden Vanilla Pumpkin Bread is a twist on classic pumpkin bread and uses one whole vanilla bean instead of pumpkin spice. It is incredibly moist and fluffy and gets its golden color from butternut squash and a hint of tumeric.
Author:
Serves: 16
INGREDIENTS
FOR THE CAKE
  • 3 ¼ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 vanilla bean
  • Pinch of turmeric
  • Pinch of salt
  • 1 15-ounce can butternut squash puree (or pumpkin puree)
  • 1 cup granulated sugar
  • 1 cup packed dark-brown sugar
  • 4 large eggs
  • 1 ½ sticks unsalted butter, melted
  • ½ cup buttermilk (or milk)
FOR THE ICING
  • 1 cup powdered sugar
  • 1-2 teaspoons water
INSTRUCTIONS
  1. Preheat oven to 350 degrees and grease two 8½-by-4½-inch loaf pans.
  2. In a large bowl, whisk together flour, baking powder, turmeric, vanilla bean seeds, and salt.
  3. In a separate bowl, combine pumpkin puree and sugars and beat with an electric mixer until combined, 2 to 3 minutes. Add eggs and melted butter and beat to combine, scraping down sides of bowl as needed.
  4. With mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
  5. Divide batter between prepared pans and smooth tops.
  6. Bake for about 45 mins, rotating once, until a cake tester inserted in center comes out clean.
  7. Transfer to wire rack and cool completely before icing.
  8. Sift the powdered sugar into a small bowl and add just enough water until it turns into a thick paste. brush or pour over the cake and let it sit for about 20-30 mins.
Recipe by Sugary & Buttery at http://www.sugaryandbuttery.com/2018/09/golden-vanilla-pumpkin-bread.html