Classic pumpkin loaf

Prep 15 min
Total 1 hour 20 min
Serves 12

Everyone’s favourite fall gourd can be used for so much more than just pie (though, that’s delicious too!)



1 3/4 cups
all-purpose flour
1 1/2 tsp
1/2 tsp
1 1/2 tsp
1/2 tsp
1/2 tsp
1 1/4 cups
granulated sugar
1 cup
1/2 cup
1 tsp
1/3 250-g pkg
cream cheese, softened
4 tsp
unsalted butter, softened
1/3 cup
2 tbsp
pepitas, (optional)


  • PREHEAT oven to 350F. Line a 9 x 5-in. loaf pan with parchment, overhanging on both long sides.
  • WHISK flour, baking powder, baking soda, pumpkin-pie spice, cinnamon and 1/2 tsp salt in a medium bowl.
  • WHISK eggs and granulated sugar in a large bowl. Whisk in pumpkin, oil and vanilla. Stir flour mixture into pumpkin mixture until combined. Scrape into prepared pan and smooth top.
  • BAKE until loaf is dark golden and a skewer inserted in centre comes out clean, 50 to 55 min. Let cool on a rack for 15 min. Remove from pan and peel off parchment. Cool loaf completely on rack.
  • BEAT cream cheese and butter in a medium bowl with an electric mixer on medium, until smooth. Beat in icing sugar until combined. Spread over loaf. Sprinkle with pepitas.



Calories 297
Protein 4 g
Carbohydrates 40 g
Fat 14 g
Fibre 1 g
Sodium 221 mg
Excellent source of vitamin A

Chatelaine Quickies: Pumpkin-ale sweet bread

Issue: October 2017

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Photo credit: Photo, Erik Putz.

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