Pumpkin Loaf

It’s been about 2 weeks since I’ve been back from Kauai and I’ve been busy making custom cakes so I haven’t had the chance to blog about it or cook up other goodies. Hopefully I’ll be able to write about it soon and share with you all, all the beautiful places we explored and yummy restaurants we ate at. Anywhooo, the weather this week has dropped down to the 70’s and I AM LOVING IT!!! (sweater weather is the best weather). I always know when autumn/fall is coming around because the persimmons on my persimmon tree start to turn orange…GOSH I can not wait to start eating them and bake all types of desserts with it ~ until then, I have apple and pumpkin recipes to get us all in the mood.

During this time of year, I usually go to Starbucks, grab my cup of joe and a good ol’ slice of pumpkin loaf, BUT it is so damn pricy for one slice (and I don’t drink coffee anymore, sadly)… and come on, who doesn’t want another slice after the first one? This led me to create a pumpkin loaf on my own a little while back, and let’s say it gets the job done and I am definitely satisfied after having a big fat slice. The one at Starbucks has roasted pumpkins seeds on top, and it is mighty delicious, but since I didn’t have those on hand, I made it with a cream cheese glaze, but feel free to opt out on it and throw some seeds on top! OH and by the way, your house is going to be filled with the most amazing smells once this starts to bake up. No better reason to start up that oven this fall! 😉

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PUMPKIN LOAF RECIPE

INGREDIENTS

for the pumpkin loaf 

  • 2 cups all purpose flour
  • 12 tsp salt
  • 12 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cloves
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 112 cups granulated sugar
  • 3/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 (15 oz) can 100% pure pumpkin

for the cream cheese glaze 

  • 2 oz cream cheese (room temp)
  • 1tbsp unsalted butter (room temp)
  • 1-2 tbsps milk
  • tbsps powdered sugar (or more for a thicker consistency) 
  • 1tsp vanilla extract 

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DIRECTIONS

for the pumpkin loaf

  • Preheat oven to 350°F
  • Butter and flour two loaf pans and set aside.
  • Whisk together all dry ingredients in a medium bowl.
  • In a separate bowl, beat butter and sugar till fluffy.
  • Add in eggs one at a time and beat till incorporated, scraping down sides if needed.
  • Beat in the pureed pumpkin till mixed.
  • Gradually add the flour mixture and mix, do not over beat the batter.
  • Pour into prepared pans & bake for 65mins or until a toothpick comes out clean.
  • Let sit for 10mins, then transfer to a wire rack to cool a while before frosting.

for the cream cheese glaze 

  • In a small bowl, mix all the ingredients together till smooth.
  • Add extra powdered sugar to thicken it up or extra milk to thin it out.
  • Pour over pumpkin loaves, or use as desired on other recipes.

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“And all at once, summer collapsed into fall…” – Oscar Wilde

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