Wednesday, June 13, 2012

Pumpkin Quick Bread Mug Cake

After discovering a two ingredient pumpkin bread using ice cream as one of the key ingredients, I’ve been wanting to try making a mug cake using ice cream.

My first attempt failed miserably. Hard, grainy, and not at all tasty. After a few attempts, I came up with this quick bread cake that I really enjoyed. It’s still amazing to me how much adding the ice cream changes the mug cakes. The cake has a tougher texture, more like a quick bread cake rather than a light and fluffy cake, but still delicious.

I used the last of my Trader Joe’s pumpkin ice cream for the cake. Because of the strong flavor and all the spices, just a few spoonfuls makes the entire cake pumpkin flavored with fall spices.

I was pretty happy with this cake, and it seems like there are many variations that can be done by using other ice cream flavors too. If you like mug cakes, you can find my whole recipe collection here.

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Pumpkin Quick Bread Mug Cake

Yield: 1-2

Prep Time: 5 mins

Cook Time: 1.5 mins

Total Time: 6.5 mins

Ingredients:

5 1/2 tbsp flour
1/8 tsp baking powder
3 1/2 tbsp sugar
2 1/2 tbsp oil
1 egg
3 1/2 tbsp pumpkin ice cream, melted

Directions:

1. Scoop 3 1/2 tbsp ice cream and melt in microwave for about 25 seconds.
2. Combine all ingredients into an oversized mug. Mix with a small whisk until smooth. Batter will be thick. Microwave for approximately 1 1/2 minutes until knife inserted in middle comes out clean. Top of cake may have a slightly wet/gooey texture, which is fine as long as the inside is cooked.

 

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