Pumpkin spice is cool, but there's nothing better than making your own spice blends!
Kiano's baker's masala has cinnamon, ginger, cardamom, and few of those other warming fall spices. The result? A flavor that is much more dynamic, and much more unique than your generic pumpkin spice!
With a candied nut topping and a delightfully spiced cream cheese frosting, this has to be one of the most popular dessert recipes from Kiano's debut cookbook, AfriCali: Recipes From My Jikoni.
Deliciously spiced, and not too sweet!
There's a whole lot more where this came from! Check out recipes just like this in my cookbook, AfriCali: Recipes From My Jikoni.
Bakers Masala:
1/4 cup ground cinnamon
2 tbsp freshly ground cardamom
1 1/2 tbsp ground ginger
1 tsp finely ground black pepper
1/2 tsp ground cloves
Pumpkin Bread:
2 1/2 cups all-purpose flour
1 tablespoon baker’s masala
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 15-ounce can pumpkin purée
2 large eggs, room temperature
1 cup sugar
3/4 cup sunflower oil, plus extra for greasing
Pecan + Pepitas Crumble:
1/2 cup raw unsalted pecans
1/2 cup raw unsalted pumpkin seeds
1/4 cup maple syrup
1 teaspoon sea salt flakes
Glaze:
8 oz cream cheese, room temperature
1/3 cup sugar
1/2 teaspoon baker’s masala
1/3 cup heavy whipping cream
Preheat the oven to 350°F (180°C). Grease a 9-inch baking pan with oil on all sides, and line the bottom with parchment paper.
Whisk together the flour, baker’s masala, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
In a large mixing bowl, use a whisk to combine the pumpkin purée, eggs, and sugar until smooth. Slowly whisk in the oil. When everything is fully incorporated, fold in the flour mixture until just combined.
Pour the mixture into the prepared baking pan and bake for 30-45 minutes, or until a toothpick comes out clean when you prick the center of the bread. Allow to cool on a rack to room temperature.
Roughly chop the pecans. In a nonstick saucepan over medium heat, add pecans, pumpkin seeds, and maple syrup. Bring to a simmer, tossing the pecans in the syrup to thoroughly coat them. Continue to cook for 3-5 minutes, stirring occasionally, and they will be ready when there is no visible syrup pooling at the bottom.
Prepare a parchment-lined baking sheet or plate and pour the glazed nuts and seeds onto it, spreading them out so none overlap. Sprinkle with sea salt and allow to cool fully.
In a large mixing bowl, whisk together the sugar and baker’s masala. Add the cream cheese and use a hand mixer until smooth. Stir in the heavy cream and beat until combined and thickened, about 2-3 minutes. Spread on top of the cooled loaf. Sprinkle the seeds on top.