Our “BER” Month celebration has just started! With the cooler weather, comes the desire to make anything with pumpkins! Whether we celebrate with pumpkin spice lattes or pumpkin cookies, it is the season for the best squash known to mankind!
But why stick with the usual when you can try something new and exciting? This week, I’ve got a special treat for you that combines the warm comfort of bread with the playfulness of peek-a-boo! Introducing the Peek-a-boo Pumpkin Bread, a delightful twist on the classic pumpkin bread, with a hidden surprise in every slice that’s sure to put a smile on everyone’s face. It’s the perfect recipe to add a little spooky-good fun to your fall gatherings.
This isn’t your ordinary pumpkin bread. It starts with a rich, moist pound cake base with delicious chopped pecans for texture. But that’s just the beginning of the magic. The real showstopper is the hidden pumpkin bread, shaped like a pumpkin, found in the center of the pound cake.
When you slice through the golden crust of the Peek-a-boo Pumpkin Bread, you reveal the orange interior, perfectly encapsulated by the surrounding cake. It’s like carving a jack-o’-lantern, but with the added joy of devouring the sweet, spiced pumpkin bread. The contrast in flavor and color creates an element of surprise that’s perfect for both kids and adults.
To make the Peek-a-boo Pumpkin Bread, gather all the ingredients and cooking supplies needed to make the masterpiece. Then start creating the delectable bread. You will need:
- 2 cups (15 oz.) canned/purée pumpkin
- 4 eggs
- 1/2 cup vegetable oil
- ½ cup applesauce
- 2/3 cup water
- 3 cups white sugar
- 3 ½ cups all-purpose flour
- 2 tsp. baking soda
- 1 ½ tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ½ tsp. ground cloves
- ¼ tsp. ground ginger
- orange food coloring
- 2 cups butter
- 4 cups all-purpose flour
- 3 cups white sugar
- 6 eggs
- 2/3 cup milk
- 8 tbsps. (1 stick) butter
- 3-1/2 cups powdered sugar
- 3 tbsps. evaporated milk
- 1 tsp. vanilla
- 1/2 cup chopped pecans
- A knife
- Mixing bowl
- baking loaf pans
- Pumpkin Cookie Cutter
- Spatula or spoon
- Recipe
Once all of the items are gathered, start following the recipe!
Tip: You don’t have to slice the pumpkin bread and cut it using a cookie cutter, only to make it a loaf again. If you have the skill, you can carve the pumpkin bread lengthwise down the spire . Basically curve the edges, indent the center to form a stem, and viola! From there just pour the pound cake batter over the top and cook.
Grab the recipe below by clicking print (or click here). Then make and eat!
Peek-a-boo Pumpkin Bread
Adorable and Yummy Peek-a-boo Pumpkin Bread.
Ingredients
- Pumpkin Bread
- 2 cups (15 oz.) canned/purée pumpkin
- 4 eggs
- 1/2 cup vegetable oil
- ½ cup applesauce
- 2/3 cup water
- 3 cups white sugar
- 3 ½ cups all-purpose flour
- 2 tsp. baking soda
- 1 ½ tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ½ tsp. ground cloves
- ¼ tsp. ground ginger
- orange food coloring Pound Cake
- 2 cups butter
- 4 cups all-purpose flour
- 3 cups white sugar
- 6 eggs
- 2/3 cup milk Icing
- 8 tbsps. (1 stick) butter
- 3-1/2 cups powdered sugar
- 3 tbsps. evaporated milk
- 1 tsp. vanilla
- 1/2 cup chopped pecans
Directions
- Preheat oven to 350º F (175º C). Grease and flour two 9” x 5” inch loaf pans.
- In a large bowl, mix together pumpkin purée, eggs, oil, applesauce, water, food coloring and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 40 minutes in the preheated oven. Bread will not be completely done.
- Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices using a pumpkin cookie cutter. Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan. Pound Cake
- Preheat oven to 350º F (175º C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until blended.
- Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake in the preheated oven for 70 minutes or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes. Icing
- While the pound cake is baking, put the powdered sugar in a mixing bowl. In a saucepan, melt butter to a boil, stirring until it starts to brown and form dark flecks on the sides and bottom.
- Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.
- Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired.
Find more “BER” Month Recipes here!
Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.
