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Pumpkin Harvest Loaf

Author: chefs-mate Cooking Method: Baking Cuisine: Global Courses: Baked Goods

Difficulty: Intermediate

Servings: 16 Calories: 464.6

Dietary:

V Vegetarian

Description

This Pumpkin Harvest Loaf is a comforting, vegetarian-friendly bread that brings the cozy flavors of fall to your kitchen. Made with pure pumpkin, cinnamon, and a touch of sweetness, it offers a tender crumb and aromatic spice profile. The recipe uses egg substitute and egg whites for a lighter texture, making it a delightful choice for breakfast or an afternoon snack. It pairs beautifully with coffee or tea and serves as a perfect centerpiece for autumn gatherings. Simple to prepare with pantry staples, this loaf is a seasonal favorite that delivers rich flavor without heavy richness.

Directions

Preheat the oven to 350F (175C).
Spray a 9-by-5-inch loaf pan with non-stick spray and dust with flour, tapping out excess.
In a large bowl, whisk together pumpkin, egg substitute, egg whites, and canola oil until smooth.
Stir in the sugar until fully dissolved.
In a separate bowl, combine flour, baking powder, baking soda, and cinnamon.
Fold the dry ingredients into the wet mixture until just combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes, or until a wooden pick inserted into the center comes out clean.
While the bread bakes, whisk together 1/2 cup powdered sugar, 3 tablespoons freshly squeezed lemon juice, and 1/2 teaspoon lemon rind to make the glaze.
Let the loaf cool in the pan for 10 minutes, then remove to a wire rack to cool slightly.
Drizzle the lemon glaze over the warm bread.
Dust with additional powdered sugar before serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 464.6kcal

% Daily Value *
Total Fat 18.4g29%
Saturated Fat 2.0g10%
Cholesterol 111.9mg38%
Sodium 121.8mg6%
Total Carbohydrate 67.5g23%
Dietary Fiber 0.5g2%
Sugars 63.5g
Protein 10.4g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use 100% pure pumpkin pure, not pumpkin pie filling, for best results.

The loaf can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

For a dairy-free version, ensure the powdered sugar is processed without bone char or use a coconut sugar alternative.

Pumpkin Harvest Loaf