Description
A spiced autumn dessert featuring cinnamon and cloves baked into a soft pumpkin base, topped with crumbly pecan and brown sugar. Moisture is achieved through a hot water technique, creating a unique cake-bread texture. Perfectly balanced and easy to prepare.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup pumpkin puree
- 1 cup milk
- 1/2 cup melted butter or oil (neutral, halal)
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped pecans
- 1/4 cup packed brown sugar
- 1 1/2 cups hot water (40°F, not boiling)
Instructions
- Preheat oven to 350°F (180°C). Place a rimmed baking sheet on the middle rack
- Whisk flour, granulated sugar, baking powder, salt, cinnamon, and cloves in a medium bowl
- In a separate bowl, mix pumpkin, milk, melted butter/oil, and vanilla extract until smooth
- Fold wet ingredients into dry ingredients until just combined; overmixing is discouraged
- Grease an 8-inch casserole dish with oil
- Pour batter into the dish, then evenly sprinkle pecans and brown sugar on top
- Measure and pour the 1 1/2 cups hot water over the batter without stirring to preserve layers
- Slide the casserole onto the preheated baking sheet for steam management
- Bake for 40 minutes; check for toothpick coming out clean from the center
Notes
- Yield 8 servings
- Gluten-free: Replace all-purpose flour with almond flour (180°F temperature adjustment needed)
- Hot water must stay below 40°F to prevent curdling the milk proteins
- Tapping releases air bubbles for even texture
- Store in airtight container at room temperature for 48 hours maximum
- Dairy-free: Substitute milk with non-dairy alternative and use oil