Pumpkin Loaf Recipe
if you hate or love pumpkin, this pumpkin loaf will be everybody's new favourite. its moist and full of that fall flavour we love. The glaze and pumpkin seeds on top are optional, but highly reccomended.
Ingredients
- 1 cup1 cup1 cup Pumpkin Purée
- 2 whole2 whole2 whole Eggs, room temp
- 0.333 cup0.333 cup0.333 cup Whole Milk
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 cup1 cup1 cup Granulated White Sugar
- 0.333 cup0.333 cup0.333 cup Avocado Oil
- 2.75 cup2.75 cup2.75 cup All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Baking Powder
- 1 tsp1 tsp1 tsp Ceylon Cinnamon Stick
- 0.5 tsp0.5 tsp0.5 tsp Nutmeg Powder
- 1 tsp1 tsp1 tsp Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pre-heat oven to 350F.
- Strain out any excess water with a cheese cloth (highly recommended)
- In a large bowl, add all your wet ingredients.
- Pumpkin, oil, sugar, eggs, milk, vanilla.
- Mix it well, the. Add your dry.
- Add your flour, spices, baking powder, baking Soda & salt.
- Give it a good mix until everything is incorporated.
- Do not over mix.
- In your loaf pan, line with parchment and pour your badder in.
- Bake for 40-50 mins.
- 5 mins before your loaf is done, use a thermometer and once it reaches 205F, your loaf is done.
- Optionally, add your glaze while still warm.
- Let it cool 20-30 mins.
- Serve and enjoy.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 382 |
Fat: | 9 g |
Carbohydrates: | 63 g |
Protein: | 6 g |
Cholesterol: | 1 g |
Sodium: | 467 mg |
Fiber: | 2 g |
Sugars: | 25 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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