Pumpkin loaf is light, fluffy and moist. With no refined sugar, butter or oil pumpkin loaf is a healthy treat.
We might be in the middle of winter here in Northwestern Ontario but I am still thinking of pumpkin recipes! I’ll admit I could eat a lot of pumpkin treats. There is something about the taste of pumpkin and spices that makes my mouth water. If you are like me and you often eat more than one treat, pumpkin loaf is a great option. Pumpkin loaf comes together easily and is ready in just over an hour. Honey is used in place of refined sugar to make this a healthier option. I also added Greek Yogurt instead of oil to add a healthy protein boost. Once you taste this pumpkin loaf you will have a hard time believing it’s actually healthy.
Ingredients
- All-purpose flour - I used all-purpose flour for this recipe. I haven’t tried this recipe using any other type of flour.
- Baking powder - Helps the make the pumpkin loaf fluffy and cake like.
- Baking soda - Helps the pumpkin loaf to rise.
- Salt - Brings out the flavor of the other ingredients.
- Pumpkin pie spice - This is a combination of cinnamon, nutmeg, ginger and cloves. You can find it in the spice aisle at the grocery store.
- Large eggs - Use large eggs for this recipe.
- Honey - Used to sweeten the pumpkin loaf.
- Canned pumpkin - Make sure to used canned pumpkin and not pumpkin pie filling.
- Greek yogurt - Used in place of oil or butter. I used 0%, no sugar added.
- Almond Milk - I used unsweetened vanilla almond milk.
- Raisins - Add a nice, sweet flavor to the loaf.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Lightly grease loaf pan.
Add flour, baking powder, baking soda, salt and pumpkin pie spice to medium size bowl and whisk until combined.
In a large bowl add eggs, honey, canned pumpkin, Greek yogurt and almond milk. Whisk to combine.
Add half the flour mixture to the wet mixture. Use a spatula to gently mix in the flour. Add the remaining flour mixture and stir until batter is smooth and there are no lumps. Fold in raisins.
Pour batter into greased loaf pan. Bake for 50-60 minutes or until toothpick inserted in the center comes out clean. Let loaf slightly cool and then transfer to a wire rack to cool completely. Cut loaf into 12 equal slices. Enjoy!
Hint: Check loaf after it has been in the oven for 50 minutes. If the loaf is overbaked it will be dry.
Substitutions
- Almond Milk - any type of milk can be substituted for the almond milk.
Equipment
I used a metal non-stick loaf pan for this recipe. I have also used a silicone loaf pan and it worked well.
Storage
Pumpkin loaf can be stored in an airtight container on the counter for up to three days.
Pumpkin loaf freezes well. I wrap each individual piece before placing in a large freezer bag. Alternatively, you can freeze pieces on a pan lined with parchment paper and then transfer to a freezer bag. Pumkin loaf can be frozen for up to three months. Thaw on the in the fridge or on the counter. Pop into the microwave for 20 seconds for a warm fall treat.
Top tip
Do not overmix the batter. Overmixing will cause the loaf to become dense.
Recipe
Pumpkin Loaf
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- ½ cup honey
- 1 ½ cups canned pumpkin
- ⅓ cup Greek yogurt
- ¼ cup almond milk
- 1 cup raisins
Instructions
- Preheat oven to 350F.
- Lightly grease muffin tin.
- In a medium bowl, add flour, baking powder, baking soda, salt and pumpkin pie spice. Whisk until well combined.
- In a large bowl, add eggs, honey, canned pumpkin, Greek yogurt and almond milk. Whisk until well combined.
- Add half the flour mixture to the wet mixture. Use a spatula to gently mix in the flour. Add the remaining flour mixture and stir until batter is smooth and there are no lumps. Be careful not to overmix because overmixing will make the muffins dense.
- Add raisins to the batter and use a spatula to fold them in
- Divide batter evenly among prepared muffin tin.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool slightly before transferring to a wire rack to completely cool.
- Cut loaf into 12 equal slices.
- Enjoy!
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