Pumpkin Loaf

Slices of pumpkin loaf on a white cutting board.

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5 from 1 vote

Pumpkin loaf is light, fluffy and moist. With no refined sugar, butter or oil pumpkin loaf is a healthy fall treat.

Prep Time10

Cook Time55

Total Time1 5

Servings: (1 slice each)

Calories: 152kcal

Author: Christine

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!

Notes

Do not overmix the batter. Overmixing will cause the loaf to become dense.

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. Pumpkin 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 treat.

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