what you need:
2 1/4 cups unbleached all-purpose flour (I play around with flour mix)
1 1/3 cups sugar (I often use 1 cup dark brown sugar)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg (I sometimes use allspice)
1 cup canned plain pumpkin filling (Great with roasted pumpkin!)
1 teaspoon alcohol-free vanilla extract
1/4 cup canola oil
1/2 cup buttermilk or yogurt/kefir
*I find that batter often needs more liquid/moisture so I eyeball and add applesauce and or more yogurt
what to do:
Preheat oven to 350 degrees. Lightly butter loaf pan
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Add pumpkin, vanilla, oil and buttermilk one at a time. Stir until well combined, no need to over-mix.
Pour into prepared pan and bake for about 45 minutes or until toothpick comes out clean.
Cream Cheese Frosting:
With an electric mixer, beat 4 ounces of softened cream cheese with 1/2 cup confectioner's sugar (we use Wholesome Sweeteners). You can add some orange or lemon zest for flavor. Mix until smooth and creamy.
Train Mold by NordicWare: http://www.williams-sonoma.com/products/railway-train-cake-pan/
** The kitchen shop on upper level at Toronto's St. Lawrence market sells the mold.