This Pumpkin Harvest Loaf is a comforting blend of sweet pumpkin puree and warm spices like cinnamon, creating a tender crumb that’s perfect for fall. The addition of egg whites keeps the texture light, while canola oil ensures every bite remains moist. Topped with a tangy lemon glaze, this loaf balances sweetness with a refreshing citrus kick. ItâÂÂs an ideal treat for cozy mornings, holiday gatherings, or as a delightful side to coffee. Simple to whip up with pantry staples, this vegetarian-friendly bread brings a homemade, seasonal charm to your table that everyone will love.
Pumpkin Harvest Loaf
Description
This Pumpkin Harvest Loaf is a comforting blend of sweet pumpkin puree and warm spices like cinnamon, creating a tender crumb that&# 226;ÂÂs perfect for fall. The addition of egg whites keeps the texture light, while canola oil ensures every bite remains moist. Topped with a tangy lemon glaze, this loaf balances sweetness with a refreshing citrus kick. ItâÂÂs an ideal treat for cozy mornings, holiday gatherings, or as a delightful side to coffee. Simple to whip up with pantry staples, this vegetarian-friendly bread brings a homemade, seasonal charm to your table that everyone will love.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC). Spray a 9x5-inch loaf pan with non-stick cooking spray and lightly dust with flour.
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In a large mixing bowl, combine the pumpkin puree, egg substitute, egg whites, and canola oil. Whisk until smooth and well-blended.
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Add the sugar to the wet ingredients and mix until incorporated.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
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Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
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Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Bake for 55-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
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While the bread bakes, prepare the glaze: whisk together 1/2 cup powdered sugar, 3 tablespoons freshly squeezed lemon juice, and 1/2 teaspoon lemon zest.
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Remove the loaf from the oven and immediately pour the lemon glaze over the warm bread while it is still in the pan.
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Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 906.6kcal
- % Daily Value *
- Total Fat 19.6g31%
- Saturated Fat 2.3g12%
- Cholesterol 111.9mg38%
- Sodium 474.4mg20%
- Total Carbohydrate 160.6g54%
- Dietary Fiber 4.6g19%
- Sugars 63.9g
- Protein 22.5g45%
* 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
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This loaf also freezes well; wrap tightly in plastic wrap and foil for up to 3 months.
Ingredient Substitutions: You can use 100% pure pumpkin puree (not pumpkin pie filling). For a vegan version, ensure your egg substitute is plant-based and use a vegan-friendly powdered sugar.
Variations: Try adding 1/2 cup of chopped walnuts or pecans to the batter for extra crunch. You can also add a teaspoon of nutmeg or ginger to the dry ingredients for deeper spice flavor.
Tip: Ensure your pumpkin puree is well-drained if it seems watery, as excess liquid can affect the texture of the loaf.
