True confessions…I believe I may be one of the few people who don’t go over the moon when the PSL hits Starbucks. I’d much rather have my pumpkin in a moist, sweetly spiced muffin or cake or loaf or scone and I don’t waste my ‘indulgence’ calories on beverages. And a grande Pumpkin Spice Latte made with whole milk and whip has over 400 calories…so one more reason to enjoy a nice slice of this Spiced Pumpkin Loaf.
This delicious pumpkin loaf is slightly spiced with cinnamon, ginger and nutmeg and sweetened with brown sugar and maple syrup. Maple drizzle adds some flare and a little more sweetness and can be omitted as this loaf is great as is but I’d go for the flare and sweetness! I just saved 420 calories not drinking the PSL remember!!
Daphna Rabinovitch shares this recipe in her baking book, “The Baker In Me”, and I’m going to share it with you today. Any leftover pumpkin can be saved in a zip lock bag for use in either the pumpkin muffin or pumpkin scone recipes you can check out in my earlier blogs. Make sure to buy pumpkin puree NOT pumpkin pie filling and check to make sure the container is 100% pure pumpkin.
I used 1/2 whole wheat flour and 1/2 all-purpose flour in my recipe and I used a combination of pecans and toffee bits instead of walnuts. This loaf would work without nuts or with the addition of a few butterscotch chips or some pumpkin seeds sprinkled on the glaze. Wrap a slice of this sweetenuf yumminess to pack in your bag for a quick breakfast at your desk or in the car or for a mid-afternoon snack to tide you over to dinner. A slice after dinner for a simple dessert with a scoop of frozen yogurt or ice cream would hit the spot as well. Whatever you do, if you enjoy pumpkin in your baked goods, bake up Daphna’s wonderful recipe. You won’t be disappointed.
Spiced Pumpkin Loaf with Maple Drizzle
Preheat oven to 325F. Grease or parchment line a 9-x5-inch loaf pan.
2 1/4 cups all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 1/2 tsp cinnamon
3/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup packed light brown sugar
2 large eggs
1/2 cup pure maple syrup
1 1/3 cups packed cooked canned pumpkin
1/2 chopped walnuts
Glaze – Combine 1/3 cup icing sugar with 2 tbsp maple syrup
In a medium bowl combine the flour, baking soda, ginger, cinnamon, nutmeg and salt. Set aside.
In the bowl of a stand mixer using a paddle attachment, beat the butter for 1 minute. Add the brown sugar and beat until very light in colour and fluffy. Beat in the eggs, one at a time, beating well after each, and scraping down sides and bottom of mixing bowl. Beat in the maple syrup. The mixture will look curdled at this point! As you add the flour mixture it will come together.
Remove the bowl from the mixer and using a wooden spoon stir in half of the flour mixture until combined. Add in the pumpkin and stir until combined then add in the remaining flour mixture and stir until no streaks of flour remain. Fold in the nuts.
Turn out the mixture into the prepared loaf pan and smooth out the top with an offset spatula or knife.
To prevent the bottom from overbaking place the loaf pan on 2 stacked cookie sheets and bake for 60-70 minutes until top springs back lightly when touched. Let cool 30 minutes on rack then remove from pan.
Once completely cool drizzle with the maple glaze and enjoy!