i’ve likely already shared this - but one year, a long time ago there was a shortage of pumpkin (bad crop or something) and there was a run on canned pumpkin at the grocery store. this only happened once, and mind you, i’m pretty sure we still got what we needed, but ever since i’ve developed this totally odd habit of buying more canned pumpkin than i need each year and storing it “just in case” i can’t find it the following season.
well predictably, another year has come and gone and there was plenty of pumpkin. so i had a couple cans left over still sitting in our pantry, that will expire by the end of the year. so what better way to use it up than with this recipe from baked by an introvert.
it received rave reviews, especially with an added swirl of homemade salted caramel sauce. for this version i swirled the caramel onto the top of the loaf, but next time i think i would place it in the middle of the loaf.
| ingredients |
1 (15 ounce) can pumpkin puree (NOT pumpkin pie mix!)
1/4 cup vegetable oil
1/4 cup unsalted butter, melted
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/3 cup buttermilk
2 cups flour
1 and 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 1/4 teaspoons pumpkin pie spice
optional: salted caramel sauce
optional: clear sprinkles or turbinado sugar
| method |
preheat oven to 350 f and grease a loaf pan.
scrape the canned pumpkin onto a few folded paper towels, smooth out and let “drain” for approximately 10 minutes. meanwhile, in a large mixing bowl combine the flour, cinnamon, salt, pumpkin pie spice and set aside.
in a medium-microwave safe mixing bowl melt your butter, then add the vegetable oil and sugars. mix until well combined. add the eggs one at a time, mixing well after each addition. add your drained pumpkin puree and buttermilk and stir to combine. add the dry ingredients to the wet in two parts, stirring to incorporate, but not over mixing.
when your batter is ready, transfer 1/2 to the loaf pan then drizzle your salted caramel sauce over top, and use a butter knife to swirl it into the batter a bit. then top with the remaining 1/2 of the batter. If you are omitting the caramel, just pour the batter into the loaf pan.
finally, top with the sugar or sprinkles if using, and bake at 350 for approximately 55 minutes.