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.

Pumpkin Amaretti Bread

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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

  1. 1

    Preheat oven to 350°F. Butter a 9 inch springform pan.

  2. 2

    In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.

  3. 3

    In a large bowl, beat together butter and sugar until light and fluffy. Add eggs and beat until well combined.

  4. 4

    Add lemon zest and pumpkin puree and beat until combined. Add flour mixture and beat until just incorporated. Beat in milk.

  5. 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.

  6. 6

    Pour batter into prepared pan and bake until a cake tester comes out clean, about 40 minutes.

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