Episode 2: Zaina and the Pumpkin Loaf

On episode 2 of Baking with Beeba, we journey to [redacted], where I joined Zaina on a lovely fall afternoon to make this Pumpkin Loaf with Maple Caramel

Pumpkin Loaf with Maple Caramel

Ingredients

Pumpkin Loaf

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice
• 1 can pumpkin purée (15 oz)
• 3/4 cup buttermilk, room temperature
• 1/4 cup sour cream, room temperature
• 1/2 cup coconut oil (or any neutral oil), melted and cooled slightly
• 2 large eggs, room temperature
• 2 tsp vanilla extract

Maple Caramel

• 2/3 cup white sugar
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 2 tbsp maple syrup

Instructions

Make the Loaf

• Preheat your oven to 350°F (175°C). Grease and line a 9x5 loaf pan with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking soda, salt, and pumpkin pie spice.
• In a separate bowl, whisk the pumpkin purée, buttermilk, sour cream, oil, eggs, and vanilla until smooth.
• Pour the wet ingredients into the dry ingredients and gently fold until just combined (don’t overmix).
• Transfer the batter into the loaf pan and smooth the top.(Note: if the batter is too much for your pan and fills up more than 50% of the way. Transfer the rest of the batter into another pan to cook. This will ensure that your loaf has anough space to rise)
• Bake for 55–70 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for at least 10 minutes, then remove and cool fully on a wire rack.

Make the Maple Caramel

• Add the sugar to a medium saucepan over medium heat. Let it melt, stirring occasionally, until it turns a deep amber.
• Add the butter and whisk until melted and combined.
• Slowly pour in the heavy cream (it will bubble vigorously). Whisk until smooth.
• Stir in the maple syrup and simmer 1–2 minutes until slightly thickened.
• Remove from heat and let cool slightly—it will thicken as it cools.