This loaf is good on its own, but you could top a slice with whipped cream, ice cream or caramel sauce. You can also slice it for a handy breakfast.
Pumpkin Loaf
Pumpkin Loaf
Cathy Kirkham
Dessert
This recipe is dairy free.
Ingredients
- 3 eggs
- 1 ½ c pumpkin purée
- ⅔ c grapeseed oil
- ¾ c sugar
- ½ c brown sugar
- 2 tsp vanilla
- 2 tsp pumpkin pie spice
- 2 tsp cinnamon
- 1 tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- 1 ½ c flour (I use Bob’s Red Mill 1-to1 gluten free flour)
- Optional: add 1 c raisins or pecan pieces to the batter
Topping
- ½ c raw, unsalted pumpkin seeds
- 2 tbsp coconut,optional
- 1 tsp maple syrup
- ½ tsp grapeseed oil
Directions
Preheat the oven to 350°. Line a loaf pan with parchment paper.
Place the eggs in a large bowl, whisk well. Add the pumpkin purée, oil, sugars and vanilla. Whisk until smooth. In a separate bowl mix the flour and spices, place in the bowl and stir just until combined, with no large lumps. Scrape the batter into the loaf pan.
Mix together the ingredients for the topping. Sprinkle over the batter.
Bake for about 55 minutes. Check after 45 minutes and cover with foil if it's getting too dark before it's baked through. Let cool and slice as desired.
