3 cups of all-purpose flour
1 tablespoon of active dry yeast
1 1/2 cups of granulated sugar
1/2 cup of unsalted butter or margarine, softened
2 large eggs
1 cup of whole milk
2 teaspoons of vanilla extract
Creamy topping
1 to 2 cans of pumpkin puree in syrup, drained and cut into chunks
Pumpkin syrup
1 cup of granulated sugar
2 tablespoons of all-purpose flour
1 1/2 teaspoons of ground cinnamon
1/4 cup of unsalted butter or margarine, softened
3 cups of all-purpose flour
1 tablespoon of active dry yeast
1 1/2 cups of granulated sugar
1/2 cup of unsalted butter or margarine, softened
2 large eggs
1 cup of whole milk
2 teaspoons of vanilla extract
Creamy topping
1 to 2 cans of pumpkin puree in syrup, drained and cut into chunks
Pumpkin syrup
1 cup of granulated sugar
2 tablespoons of all-purpose flour
1 1/2 teaspoons of ground cinnamon
1/4 cup of unsalted butter or margarine, softened
In a bowl, sift together the flour, yeast, and sugar
Cut the butter or margarine into small pieces and mix with the dry ingredients until coarse crumbs form
Beat the eggs well and add the milk and vanilla extract
Mix until smooth
Add the wet mixture to the dry ingredients and mix until a homogeneous mass forms
Spread onto an ungreased 9x13-inch baking dish
For the topping, moisten the pumpkin chunks with a little pumpkin syrup
Drain and arrange the pumpkin chunks in rows over the thick batter
Mix together the granulated sugar and flour
Sprinkle evenly over the pumpkins
Spoon the melted butter over the top
Bake in a moderate temperature oven (170°C) for 40 to 45 minutes or until the mass rises around the pumpkins and browns
Serve warm or at room temperature
Optional: Serve with whipped cream
Dedication: 18th birthday wish.
