Pumpkin Loaf

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I’ll be the first to admit that I embrace the pumpkin trend as soon as Fall hits. I genuinely love pumpkin and the warming spices it is typically paired with. With the onset of cool weather, there’s nothing better than curling up with a hot cup of tea and a homemade muffin, scone or loaf. I wanted to create a more nutritious version of Starbucks’ classic pumpkin loaf as a snack option this season. My taste testers will agree that this is a must make.

Ingredients

  • 3 eggs

  • 1 x 15 oz can of pure pumpkin (not pumpkin pie filling)

  • 1/2 cup vegetable oil (I used avocado)

  • 3/4 cup sugar

  • 1/4 cup brown sugar

  • 2 tsp. vanilla extract

  • 3/4 cup all purpose flour

  • 3/4 cup whole wheat flour

  • 1 tsp. baking soda

  • 3/4 tsp. baking powder

  • 1/2 tsp. salt

  • 2 tsp. pumpkin pie spice

  • 2 Tbsp. raw pumpkin seeds (unsalted)

Method

1) Preheat oven to 350 F. Lightly grease a loaf pan and line with parchment paper.

2) Whisk together flours, baking soda and powder, salt and pumpkin pie spice. Set aside.

3) In a separate bowl, whisk together eggs and brown sugar. Add oil, canned pumpkin and vanilla extract.

4) Whisk dry ingredients into wet ingredients until lumps have just disappeared.

5) Fold in white sugar.

6) Pour batter into prepared loaf pan. Sprinkle pumpkin seeds on top.

7) Bake for 55 minutes, or until a cake tester inserted comes out clean. Allow to cool in loaf pan for a minimum of 15 minutes prior to transferring to a cooling rack.

RecipesLauren LeedyComment