Pumpkin Loaf Cake

Ingredients:

  • 1 & 1/2 cups all purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1/4 cup milk
  • 3 egg whites
  • 1 cup pumpkin puree (you can buy canned from the supermarket or, preferably, puree it yourself…see further instructions below Method)

Method:

  • Preheat oven to 350º F.
  • In a medium bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg.
  • In a large bowl, combine the sugar, brown sugar, milk, and egg whites with a spatula or whisk. Add in the canned pumpkin and mix together well.
  • Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
  • Spray a loaf pan with non-stick cooking spray.
  • Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean.
  • Allow the bread to cool in the pan before removing, slice and serve.

 

Ingredients:

1 pumpkin

Method:

  • Preheat oven to 160 C / Gas mark 3.
  • Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with aluminium foil.
  • Bake in the preheated oven foil side up 1 hour or until tender.
  • Scrape pumpkin flesh from shell and purée in a blender or food processor. Store in the freezer in freezer bags.

 

 

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