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Pumpkin Harvest Loaf

Pumpkin Harvest Loaf recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 464.6
Dietary: 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.
Ingredients
  • 1 3/4 cup Pumpkin
  • 2 cup Flour
  • 1/2 cup Egg substitute
  • 2 teaspoon Baking powder
  • 2 ea Egg whites
  • 1 1/4 teaspoon Cinnamon
  • 1/4 cup Canola oil
  • 1 teaspoon Baking soda
  • 1 cup Sugar
  • 1/2 cup Powdered sugar (for glaze)
  • 3 tablespoon Freshly squeezed lemon juice (for glaze)
  • 1/2 teaspoon Lemon rind (for glaze)
Directions
  1. 1
    Preheat the oven to 350F (175C).
  2. 2
    Spray a 9-by-5-inch loaf pan with non-stick spray and dust with flour, tapping out excess.
  3. 3
    In a large bowl, whisk together pumpkin, egg substitute, egg whites, and canola oil until smooth.
  4. 4
    Stir in the sugar until fully dissolved.
  5. 5
    In a separate bowl, combine flour, baking powder, baking soda, and cinnamon.
  6. 6
    Fold the dry ingredients into the wet mixture until just combined; do not overmix.
  7. 7
    Pour the batter into the prepared loaf pan and smooth the top.
  8. 8
    Bake for 60 minutes, or until a wooden pick inserted into the center comes out clean.
  9. 9
    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.
  10. 10
    Let the loaf cool in the pan for 10 minutes, then remove to a wire rack to cool slightly.
  11. 11
    Drizzle the lemon glaze over the warm bread.
  12. 12
    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.

Keywords: pumpkin, loaf, bread, fall, autumn, baking, cinnamon, vegetarian, harvest, sweet, dessert, breakfast, spice, homemade, oven, lemon, glaze, quick bread
Read it online: https://www.chefs-mate.com/recipe/pumpkin-harvest-loaf/