Pumpkin Spice Lost Bread Cake with Whipped Cream

Lost Bread Pumpkin Cake Recipe

Description

Discover a delightful way to repurpose stale bread with this scrumptious Lost Bread Pumpkin Cake. Perfect for turning leftover bread into a moist and flavorful dessert, this recipe is ideal for fall gatherings, especially Thanksgiving. The combination of pumpkin puree and spices creates a rich and comforting treat that pairs wonderfully with a dollop of whipped cream. With a prep time of just 20 minutes and a baking time of around 40 minutes, you’ll have a delicious dessert ready to enjoy in no time.

Ingredients

• 6 slices of stale bread, torn into pieces
• 1 1/3 cups non-fat powdered milk
• 1/2 cup dark brown sugar
• 1/4 cup whole wheat flour
• 2 1/2 teaspoons baking powder
• 2 cups pumpkin puree
• 2/3 cup crushed pineapple, drained
• 2 large eggs
• 1/2 teaspoon pumpkin pie spice
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1/2 teaspoon salt

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the right temperature when your batter is ready to go in.

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2. Prepare the Baking Dish: Lightly grease a 9×13-inch glass baking pan. This will prevent the cake from sticking and make for easy cleanup.

3. Mix Dry Ingredients: In a large bowl, combine 1 1/3 cups non-fat powdered milk, 1/2 cup dark brown sugar, 1/4 cup whole wheat flour, and 2 1/2 teaspoons baking powder. Stir these dry ingredients together until they are well mixed.

4. Add Bread: Tear the stale bread into pieces and add it to the dry ingredient mixture. Stir until the bread is evenly coated with the dry ingredients.

5. Combine Wet Ingredients: In a separate bowl, mix together 2 cups pumpkin puree, 2/3 cup drained crushed pineapple, 2 large eggs, 1/2 teaspoon pumpkin pie spice, 2 teaspoons vanilla extract, 2 teaspoons cinnamon, and 1/2 teaspoon salt. Beat until the mixture is well blended.

6. Mix Wet and Dry Ingredients: Pour the wet mixture over the dry ingredients and stir gently until everything is well combined. The mixture will be somewhat thick, but it should be evenly mixed.

7. Pour Batter into Pan: Transfer the batter into the prepared 9×13-inch baking pan, spreading it out evenly.

8. Bake the Cake: Place the pan in the preheated oven and bake for about 40 minutes. The cake is done when it turns golden brown and a knife inserted into the center comes out clean.

9. Cool and Serve: Allow the cake to cool in the pan for about 30 minutes. Serve it warm, ideally with a generous topping of whipped cream.

Notes

• Serving Suggestions: This cake is wonderful served warm from the oven, but can also be enjoyed at room temperature. For an extra touch of sweetness, add a sprinkle of powdered sugar or a drizzle of caramel sauce.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 3 months; just thaw and reheat before serving.

Enjoy this easy, comforting dessert that makes great use of stale bread and brings a touch of autumn to your table! 🍂🎃🍰