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Pumpkin Amaretti Bread
The secret to this moist, fragrant pumpkin bread is crushed amaretti cookies. It's the perfect way to use up leftover pumpkin puree.
About This Recipe
| Yield: | serves 8 to 10 |
| Active time: | 20 minutes |
| Total time: | 1 hour |
| Special equipment: | 9 inch springform pan |
| This recipe appears in: | Wake and Bake: Pumpkin Amaretti Bread |
Ingredients
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon grated lemon zest
- 1 cup pumpkin puree
- 1/3 cup milk
- 8 amaretti cookies
Procedures
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1
Preheat oven to 350°F. Butter a 9 inch springform pan.
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2
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
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3
In a large bowl, beat together butter and sugar until light and fluffy. Add eggs and beat until well combined.
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4
Add lemon zest and pumpkin puree and beat until combined. Add flour mixture and beat until just incorporated. Beat in milk.
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5
Place amaretti cookies on a cutting board and use a rolling pin or heavy pan to crush them until fine. Gently fold cookies into batter.
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6
Pour batter into prepared pan and bake until a cake tester comes out clean, about 40 minutes.
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