The secret to this moist, fragrant pumpkin bread is crushed amaretti cookies. It's the perfect way to use up leftover pumpkin puree.
- Yield:serves 8 to 10
- Active time: 20 minutes
- Total time:1 hour
- 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
Preheat oven to 350°F. Butter a 9 inch springform pan.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, beat together butter and sugar until light and fluffy. Add eggs and beat until well combined.
Add lemon zest and pumpkin puree and beat until combined. Add flour mixture and beat until just incorporated. Beat in milk.
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.
Pour batter into prepared pan and bake until a cake tester comes out clean, about 40 minutes.