Pumpkin Loaf

Here’s to you fall… I’m not a fan of how much it rains and really dislike chilly mornings… never a good way to start the day. But I guess a warm oven, filled with notes of cinnamon, nutmeg, ginger and cloves almost makes up for it.

I love the smell of pumpkin bread baking in the oven. There’s just something about this particular combination of spices that is uniquely awesome.

I’ve used this recipe before, but decided to tweak the original this time round. Also wanted to see how my spices still tasted b/c they are a couple of years old. They say after a certain amount of time (I think a year, depending), you should throw your spices out and go buy new ones…. but realistically, kind of a waste of spices if you ask me.

Pumpkin Loaf

Makes 1 loaf

  • 1/2 (15 ounce) can pumpkin puree… about 1 cup
  • 2 eggs
  • 1/4 cup olive oil
  • 1/4 cup apple sauce
  • 1/3 cup water
  • 1 cup white sugar
  • 1/2 cup splenda
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • Pumpkin seeds (optional)
  1. Preheat oven to 350 degrees F (175 degrees C). Line one 7×3 inch loaf pan with parchment.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, apple sauce, water, splenda and sugar until well blended. In a separate bowl, whisk together the flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans and top with pumpkin seeds.
  3. Bake for about 65 minutes in the preheated oven. The loaf is done when a toothpick inserted in center comes out clean.

Since my spices were a little older, I added about 1/8 tsp more of each (on top of what is listed in the recipe), just to make sure all the flavors came through in the loaf.

Verdict: Scrumptious. The spices came through just fine, but I have a feeling that they’ll come through even better as the loaf sits for a few days. Other bakers have also commented that you should make this loaf a day or two before you plan on eating it, just to let the spices meld together.

Time to enjoy some pumpkin loaf with a side of physics and a dash of anatomy. Yayyy fun.


3 Comments Add yours

  1. Amanda says:

    Can’t wait to try


  2. Jachito says:

    It was good ī• and I’m a loyal supporter of this blog.


    1. Janine says:

      Yes you are =]


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