PUMPKIN PEEKABOO BREAD

Ingredients

---

PUMPKIN BREAD

• 1 3/4 Cups Flour
• 1 Tablespoon Pumpkin Pie Spice
• 1 Teaspoon Baking Soda
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Baking Powder
• 3/4 Teaspoon Salt
• 1 Cup Sugar
• 1/2 Cup Light Brown Sugar
  • Packed
• 1/2 Cup Butter
  • Melted
• 1 Cup Pumpkin Puree
• 2 Large Eggs
• 1 Teaspoon Vanilla Extract

POUND CAKE

• 3 Cups Flour
• 1 Teaspoon Baking Powder
• 1/4 Teaspoon Salt
• 2 3/4 Cups Sugar
• 1 1/4 Cups Butter
  • Softened
• 1 Teaspoon Vanilla Extract
• 5 Eggs
• 1 Cup Evaporated Milk

TOPPING

• Walnuts or Pecans
• BROWN BUTTER ICING

Directions

---

Preheat oven to 350 degrees.
Line a 9×5 bread pan with parchment paper or mist with cooking spray.

PUMPKIN BREAD

1. Combine the four, pumpkin pie spice, baking soda, cinnamon, baking powder and salt in a medium size bowl.
2. In the bowl of a stand mixer, combine the sugar, brown sugar, butter until smooth.
3. Add in the pumpkin puree, eggs and vanilla and mix until combined.
4. Add the dry ingredients to the wet and stir until just combined. (Do not over-mix)
5. Pour into the prepared pan and bake for 60 minutes.
6. Cool completely and refrigerate for up to four hours.
7. Cut the bread into four or five slices.
8. Using a pumpkin cookie cutter, cut out pumpkin slices.
9. Line the pumpkin slices in a row, wrap with parchment paper and put in the freezer while you prepare the pound cake.

POUND CAKE

1. Grease and flour a 9×5 inch bread pan.
2. Mix flour, baking powder and salt in a medium mixing bowl and set aside.
3. In the bowl of a stand mixer, combine the sugar, butter, vanilla extract and eggs on low speed, scraping the bowl down until combined.
4. Beat on high speed for 5 minutes, scraping the bowl down as needed.
5. Beat in the flour mixture, alternating with the milk on low speed.

ASSEMBLE

1. Remove the pumpkin loaf from the freezer and align them down the center of the loaf pan. Do not extend the slices all the way to the ends.
2. Pour the pound cake batter over the pumpkin slices, making sure to cover the tops but do not overfill!
3. Bake for 60-80 minutes.
4. Cool Completely
5. Prepare the brown butter icing and top the loaf.
6. Sprinkle with walnuts or pecans.

Notes:
This is so dense and sweet.