Classic Pumpkin Loaf
401
- Prep Time15 min
- Total Time1 h 20 min
- Makes12 servings
Photo, Erik Putz.
We start baking up this fragrant loaf cake at the first sign of fall.
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.
Nutrition (per serving)
Calories 297, Protein 4g, Carbohydrates 40g, Fat 14g, Fibre 1g, Sodium 221mg.
Excellent source of vitamin A.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.