{"id":10016,"date":"2025-10-04T02:00:00","date_gmt":"2025-10-04T09:00:00","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=10016"},"modified":"2025-10-05T17:02:35","modified_gmt":"2025-10-06T00:02:35","slug":"pumpin-the-pumpkin","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/pumpin-the-pumpkin\/","title":{"rendered":"Pumpin’ the Pumpkin"},"content":{"rendered":"\n
\"sliced<\/a><\/figure>\n\n\n\n

Happy October, people! This month\u2019s pumpkin cake is brought to you by my bread machine, which continues to bake foolproof pound cakes without so much as lifting a spatula. Seriously, you know what makes me happier than something easy to do?<\/em> When it can be made without buying special ingredients. I used a recipe from Wendy Polisi<\/a><\/strong> called \u201cDump-and-Go Bread Machine Pumpkin Bread\u201d and all I had to buy were the pumpkin seeds because I had everything from the last time I made pumpkin bread.<\/p>\n\n\n\n

When you bake cakes using a bread machine, I don\u2019t think you can expect a \u201clight\u201d cake. They tend to come out a little heavier, but maybe it\u2019s just my limited baking skills. I want to think it\u2019s the nature of using a bread machine to bake a cake, but if anyone out there knows a secret that I don\u2019t, please let me know.<\/p>\n\n\n\n

\"pumpkin<\/a><\/figure>\n\n\n\n

Flavor-wise though, it never disappoints, and this one with the pumpkin seed glaze was pretty good.<\/p>\n\n\n\n

\"pumpkin<\/a><\/figure>\n\n\n\n

It was surprisingly not as sweet as I was expecting, but still with that full pumpkin blast that you want out of a pumpkin cake. I mean, it looks quite festive, doesn\u2019t it?<\/p>\n\n\n\n

\"pumpkin<\/a><\/figure>\n\n\n\n

While I had the pumpkin puree out and not wanting to waste the rest of it, I tried this Pumpkin Spice Latte recipe from Beyond Gumbo<\/a><\/strong>, although I\u2019m sure there are hundreds of other recipes out there. This was a good test for my French Press because I didn\u2019t have espresso; I added double the amount of coffee grounds to get a really strong coffee and it actually worked out really well.<\/p>\n\n\n\n

Although the process of making the pumpkin syrup was a little tedious because I didn\u2019t take any shortcuts, it was worth it in the end. The only real hassle was straining the thick syrup through a mesh strainer to filter out the pulpy pumpkin puree. That took some time but I think this step is important if you don\u2019t want a too-thick latte. After you make the syrup it keeps for two weeks in the fridge so you can make plenty more lattes.<\/p>\n\n\n\n

\"ingredients<\/a><\/figure>\n\n\n\n

After you steam the milk, the fun part is frothing it to get the foam that goes on top of the latte. I used a gadget that we have at home that my daughter uses all the time to make her matcha lattes.<\/p>\n\n\n\n

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