I was in luck this week and found some pumpkins in the shop, hooray! Mini one but still, it was perfect as it meant I could finally make this pumpkin loaf which I’ve been meaning to try. I’ve been making banana bread a bit one too many times therefore it felt good to finally get my hands on some pumpkin.
Like banana bread this recipe is super simple. The only difference is the extra time in making the pumpkin puree as with any squash it can be a little time consuming with peeling and chopping up. It can be good to make the puree the night before or in the morning with this loaf to give it time to cool and I also like to make a little extra so I can use it towards other pumpkin snacks or drink recipes.
This loaf is more on the bready side of taste therefore if you want a sweeter loaf I would recommend adding more maple syrup/honey to the mixture or to the cream frosting mixture, whichever you prefer. I’d be quite keen to try it again a little sweeter or adding some yoghurt to the mixture itself.
The great thing about this loaf too is the lovely smell it leaves when you take it out of the oven. Delicious. I’m looking forward to buying more pumpkins over the next few weeks and seeing just how many I can make before I get tired of pumpkin. I’m guessing it will be quite a few!
Pumpkin Loaf
Prep: 40 mins (30mins to make the pumpkin puree which can be made earlier in the day or night before)
Cook Time: 50 – 55 mins
Total Time: 1 hr 35 mins
Servings: 1 Loaf
Ingredients
3 tablespoons unsalted butter
3 tablespoons coconut oil
150ml pure maple syrup
1 small pumpkin
2 large eggs
60ml milk (can use any variation of milk)
1 tsp vanilla extract
1 tsp baking soda
½ tsp baking powder
½ tspsalt
2 tsp cinnamon
2 tsp allspice
½ tsp ground nutmeg
200g white whole wheat flour
Cream Cheese Frosting
175g cream cheese
100g full fat Greek yoghurt
3 tbsp maple syrup
1tsp vanilla extract
1tbsp ground cinnamon
60g walnuts (chopped)
Instructions
- Preheat oven to 350 degrees F/ 176 degrees C.
- Line a 9×5-inch loaf pan with a little bit of coconut oil and parchment paper.
- To make the pumpkin puree, peel the pumpkin and seed it, then cut into evenly sized cubes.
- Put the cubes in a steamer or colander set over a pan of simmering water and cook for 10 – 15mins. You will know it is done by testing with a sharp knife to see if the consistency is soft and the knife easily goes through.
- Mash and leave to cool for about 20 minutes,
- Melt the butter and coconut oil together on a low heat in a small pan and transfer to a large bowl.
- Add the maple syrup and pumpkin puree and whisk all together, followed by the eggs, milk and vanilla.
- Next add in dry ingredients, the baking soda, baking powder and salt and whisk until well combined. Add the cinnamon, allspice and nutmeg and whisk again.
- Finally add flour and mix with a rubber spatula/wooden spoon until just combined.
- Pour the batter into the loaf tin and bake for 50 -55 minutes. Test the loaf at 50 mins by inserting a skewer. If it comes out clean, it’s ready, if not leave the loaf in for another few minutes.
- Let cool in the pan on a wire rack for 10 minutes. Remove from the tin and cool completely on wire rack.
Cream Cheese Frosting
- In a medium sized bowl, mix the cream cheese, full fat yoghurt, vanilla extract, maple syrup and cinnamon together with an electric whisk until you get a nice thickish mixture.
- When loaf is cool spread over the top and sprinkle the chopped walnuts over.
Notes
This loaf will keep at room temperature (covered) for 3 days or in the fridge (covered) for up to four days. It can also keep for up to three months in the freezer but the cream frosting would need to be removed. Keep in a freezer bag to store.
