UBE PUMPKIN BREAD (HALLOWEEN CHARCUTERIE SERIES)

Oct 10

The vibrant ube color goes great with the traditional pumpkin color. Our recipe starts with the creation of one batter and split into two, and the measurements sort of start to be intuitive. It's hard to mess up as the batter in these are more runny than others and overworking the dough is unlikely.

This is a favorite bread that I’ve made. Every Halloween I think about making this bread because it is so festive and tasty. The bread was so moist and spiced perfectly. The ube made it feel so different from a regular pumpkin bread. Also, it’s not too sweet. I think that this was definitely one of my most underrated breads because honestly, people actually ate it. And then I never made it again.

A couple of tips when you’re making this:

don’t overmix the batter. Overmixing develops gluten in the wheat flour which makes it chewy, gummy, and doens’t give you this fluffy bread.

use a good pumpkin puree. They’re really made of squash (it tastes better).

one last tip for good measure, you can make an icing to put on top with powdered sugar and a little water if you want it to be sweeter. But if you want to add some pumpkin seeds to the top it’ll make it even more nutritous.
Use room temperature ingredients for better mixing and consistency.
Grease the baking pan well to prevent sticking and ensure easy removal.
Allow the bread to cool completely before slicing to maintain its shape and texture.

INGREDIENTS

5 Tbsp - Ube Condensed Creamer

2 Cup - Flour

1/4 Cup - Milk

1 Tbsp - Pumpkin Spice

1/2 Cup - Sugar

1 Stick - Butter

1 Tsp - Vanilla Extract

1 Cup - Pumpkin Puree (aka canned pumpkin)

1/3 Tsp - Salt

2 - Eggs

1/2 Tsp - Baking Powder

1/2 Tsp - Baking Soda

INSTRUCTIONS

1. Mix flour, sugar, baking soda, baking powder, and salt together. This is our dry ingredients. Note: Usually, you'll beat the sugar in with the butter and wet ingredients, which should work in this recipe too, but to ease we just mixed all the dry ingredients together in this step.

2. Mix eggs, milk, vanilla extract, and butter together. Notice how the butter does not combine well with the other ingredients, that's OK. It will combine once the dry ingredients are mixed in. In a typical recipe, you'll be beating the sugar with the butter, but we're trying to make thing easier.

3. Mix in the 3/4 of the dry ingredients into the wet ingredients until combined. Don't over mix the batter or you'll get a tough bread. Stop mixing once the ingredients are combined.

4. Split the batter into two. You could split it in half. We split ours more like 40% for ube and 60% for pumpkin.

5. For the pumpkin batter, add in the pumpkin puree and pumpkin spice. Add in half of the remainder of the dry ingredients. Mix until combined.

6. Add the Ube Condensed Creamer to the ube batter and the remainder of the dry ingredients. Mix until combined.

7. In a buttered, parchment lined loaf pan, alternate laying the batter into the pan. To ensure a good base, spread the first layer of batter throughout the bottom of the pan.

8. Bake at 350 degrees Fahrenheit for 12-18 minutes or until it passes the toothpick test (poke the middle of the loaf and if it comes out clean without batter, it's cooked through).

9. Allow the loaf to cool for 10 minutes and enjoy.

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