Classic pumpkin loaf
By Chatelaine229
PREP TIME
15 min
TOTAL TIME
1 h 20 min
Serves
12
Photo, Erik Putz.
Everyone's favourite fall gourd can be used for so much more than just pie (though, that's delicious too!)
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin-pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1 1/4 cups granulated sugar
- 1 cup canned pumpkin purée
- 1/2 cup canola oil
- 1 tsp vanilla
- 1/3 250-g pkg cream cheese , softened
- 4 tsp unsalted butter , softened
- 1/3 cup icing sugar
- 2 tbsp pepitas , (optional)
Instructions
- 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.
Chatelaine Quickies: Pumpkin-ale sweet bread
Nutrition (per serving)
- Calories
- 297,
- Protein
- 4 g,
- Carbohydrates
- 40 g,
- Fat
- 14 g,
- Fibre
- 1 g,
- Sodium
- 221 mg.
- Excellent source of
- vitamin A
