Pumpkin Amaretti Bread Recipe
The secret to this moist, fragrant pumpkin bread is crushed amaretti cookies. It's the perfect way to use up leftover pumpkin puree.
Read more: Wake and Bake: Pumpkin Amaretti Bread
- Yield:serves 8 to 10
- Active time: 20 minutes
- Total time:1 hour
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
Directions
-
1.
Preheat oven to 350°F. Butter a 9 inch springform pan.
-
2.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
-
3.
In a large bowl, beat together butter and sugar until light and fluffy. Add eggs and beat until well combined.
-
4.
Add lemon zest and pumpkin puree and beat until combined. Add flour mixture and beat until just incorporated. Beat in milk.
-
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.
Pour batter into prepared pan and bake until a cake tester comes out clean, about 40 minutes.
This Recipe Appears In
Wake and Bake: Pumpkin Amaretti BreadThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Comments
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT