Eggless Pumpkin Butter Cake | Bread

EGGLESS PUMPKIN BUTTER CAKE | PUMPKIN BREAD

| ULTIMATE EGGLESS

Eggless Pumpkin Butter Cake | Eggless Pumpkin Bread - Butter cake is one of the most popular cake around the globe. Since autumn is around the corner, let’s add some value added into the butter cake with pumpkins. It’s a quick and easy recipe to get a moist and soft outcome of an eggless cake. I hope you’re inspired to make this cake. Give you your comment or suggestions in the comment box down below. Enjoy!

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Ingredients:

I am using 9x4x3 inch loaf pan (you can also use 6x6 inch)

110g [½ cup] fresh pumpkin, chopped

150 ml [½ cup + 2 tbsp] milk

1 tbsp white vinegar

225g [1¾ cup + 2 tbsp] cake flour

1½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

¼ tsp nutmeg powder

⅛ tsp clove powder

100g [¼ cup + 3 tbsp] unsalted butter, softened

65g [¼ cup + 1 tbsp] white sugar

65g [¼ cup + 1 tbsp] brown sugar

1 tsp vanilla extract

15g [1 tbsp] milk

Instructions:

Preheat oven at 170°C/340°F.
Prepare the butter and cut them in cubes. Set aside until they are softened.
In a cup, add milk and white vinegar. Give it a quick mix and let it rest for about 5 min while working on the next step.
Sift all the dry ingredients into a bowl.
In another bowl, add softened butter and sugar. Mix until creamy, fluffy and pale. Scrape the bowl occasionally to ensure even mixing.
Add vanilla extract. Mix until well combined.
Add in the mashed pumpkins. Mix until combined.
Add in the sifted dry ingredients in 2 batches, alternate with the milk mixture. Add the milk mixture in 3 batches, alternate with the dry ingredients. Fold them in using spatula, do not over mix.
Add in a tbsp of milk if you find the batter a little too sticky and lumpy which I did for mine.
Transfer to a 9x4x3-inch loaf pan, greased and lined with parchment paper.
Bake in preheated oven at 170°C/340°F for 55-60 min, or until inserted skewer comes out clean.
Let the cake cool completely on the cooling rack.