Sweet Potato Casserole with Summerhill Goat Milk
Sweeten up your Thanksgiving dinner table with a toasted-marshmallow covered sweet potato casserole, made with Summerhill Goat Milk and glazed pecans for extra richness and flavor!
Ingredients
Streusel:
- 1/4 cup butter, softened
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
Pumpkin Bread:
- 1 cup butter
- 1 cup pure pumpkin puree
- 1/3 cup Goat Milk
- 2 large eggs
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp salt
Maple Icing:
- 2 tbsp butter, softened
- 1/4 cup brown sugar
- 3/4 cup powdered sugar
- 1 tbsp maple syrup
- 2 tbsp goat milk
How to Make Summerhill Pumpkin Bread
1. Preheat the oven to 350°F. Spray the bottom and sides of a 9 x 5 loaf pan with non-stick baking spray and line with parchment paper.
2. To make the streusel, mix all your ingredients together in a bowl with a fork. Don’t over mix, you want the ingredients just combined.
3. In a saucepan place your 1 cube of butter and melt. In a saucepan, begin by melting the butter over medium heat. Stirring occasionally, continue to heat the butter until it begins to foam. Continue stirring frequently for about 4-5 minutes until the butter begins to brown. Small bits of golden brown milk solids will form in the bottom of the pan. The butter is ready when the color turns to an amber. Remove from the heat and pour into a medium bowl. Allow the butter to cool for 5-10 minutes.
4. In a separate bowl mix whisk together your dry ingredients; flour, sugar, baking soda, cinnamon, and salt.
5. Once your butter is no longer boiling hot, just warm to the touch, mix in your pumpkin puree, eggs, goat milk, and vanilla. Whisk together until well combined.
6. Slowly add your dry ingredients to your wet ingredients, and mix until just incorporated.
7. Pour the batter into your prepared loaf pan.
8. Take your streusel and evenly pour it all over the top of the pumpkin loaf.
9. Bake for 45-50 minutes, until a toothpick comes out clean.
10.Let your loaf cool for 20-25 minutes before taking it out of the pan.
11. While your loaf is cooling, prepare your maple icing. Take a small saucepan and heat up your butter on low heat. Once butter is melted add in your brown sugar, goat milk, and maple syrup. Whisk the mixture continuously until it starts to thicken (about 5 minutes).
12. Once the mixture begins to thicken, remove from the stove, and whisk in your powdered sugar until smooth. If you want a thicker glaze you can slowly add 1 tbsp at a time of powdered sugar. The glaze will thicken as it cools.
13. After your pumpkin bread has finished resting, pour the icing over top and slice and serve!
