Matt Cooking Stuff, Recipes

Japanese Pumpkin Cake

2013_09_28

I love all of the fall pumpkin treats. Cakes, cupcakes, pies, cookies, pancakes, donuts, and breads. But they are all mostly flavored with the blend of pumpkin pie spices (which I love). But what I like about Japanese pumpkin flavored things is that there are no spices. It’s straight up pumpkin. Actually, a Japanese pumpkin (kabocha) is similar to a buttercup squash. So you really taste the natural sweetness of the squash in this bread.

I doubled the recipe and filled two small loaf pans. I did measure all of the ingredients exactly as the recipe said. This bread is light, moist, and mildly sweet. Not the typical fall pumpkin spice flavors you might be used to, but a delicious sweet bread.

RECIPES:

Recipe from is Elinluv’s Sweet Delights Blog at the following link:

Japanese Pumpkin Bread

Matt Cooking Stuff, Recipes

Apple Cider Bread

This has two cups of cider, two apples, and two sticks of butter in it, making it a very moist and delicious bread. The crunchy cinnamon and sugar topping made it extra special.

This recipe made two loaves of bread. It looked gorgeous coming out of the oven, but after a few minutes, the round puffy top got a little flat. But that didn’t change the flavor or the texture. I baked this for 53 minutes.

RECIPES:

Apple Cider Bread

 

Matt Cooking Stuff, Recipes

Pumpkin Bread!

This looks perfect and tasted great! I roasted a pie pumpkin and pureed it instead of using the canned puree. It calls for olive oil instead of regular which I used. I liked the different flavor it brought. This was good, moist, and not overly sweet.

RECIPES:

Pumpkin Bread