A Pumpkin and Spiced Rum Loaf with Maple–Rum Frosting that is soft, irresistibly delicious, and warmly spiced with ground cinnamon, ginger, cloves, and cardamom.
The butter is browned first, adding layers of nutty, caramel-like depth, while a touch of spiced rum enriches the flavor.
Finished with a glossy maple–rum frosting, this is the ultimate dessert for crisp, golden days and simply tastes like autumn in every bite.
1.Preheat the oven to 175°C (350°F). Line an 8 × 4 in (20 × 10 cm) loaf tin with parchment and grease lightly.
2. Brown the butter: Melt the butter in a small saucepan over medium heat, swirling often, until it turns a deep golden brown with brown flakes , 5–7 minutes. Pour into a large bowl, scraping in the browned bits. Leave to cool for 5–10 minutes until warm but not hot.
2.Whisk the brown sugar into the melted butter until glossy. Add the eggs one at a time, followed by the pumpkin purée, rum, and vanilla extract. Whisk all together until smooth.
3. In a separate bowl whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and cardamom spices. Add the dry ingredients to the wet and fold gently with a spatula until just combined. The batter should be thick but spreadable. Do not overmix.
4. Spoon the batter into your greased tin and smooth the top.Bake for 55–60 minutes, until a toothpick inserted into the center comes out clean. Cool in the tin for 10–15 minutes, then lift onto a wire rack and cool completely.
5. While the loaf is cooling you can make the Maple Rum frosting: Using a stand mixer or electric whisk, beat the softened butter on medium-high speed until pale and fluffy (about 2–3 minutes). Add in the powdered sugar in 3 parts on medium speed and beat a further 2 minutes. Lastly add in the Rum, maple syrup, milk and salt and beat a further minute.
6. Using a spatula spread the frosting evenly over the cooled loaf and leave to set 15-20 minutes before slicing.
0 servings