Fear not – this pumpkin spice loaf will not turn you into a Starbucks-toting, leggings-clad, “oh-em-gee” proclaiming basic b****. However, you might find yourself making this on a weekly basis because it’s THAT easy. Two bowls, one loaf pan – that’s it! Plus, it fills your home with an amazing autumn-y smell.
Two slices of this was my breakfast, plus a latte. Eric and I were given my Nanny’s espresso machine, after she found herself not using it frequently enough to justify keeping it. Eric and I (especially Eric) are so excited – we have been having espresso and latte’s non-stop! So having the pumpkin loaf and the latte this morning, I decided I will never have to go to Starbucks again – it’s all in my (tiny) kitchen!
PUMPKIN SPICED LOAF
ACTIVE TIME: 10 minutes
COOK TIME: 55 minutes
TOTAL TIME: 1 hour, 5 minutes
SERVES: Whomever gets a slice!
- 1 & 1/2 cup 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 white sugar
- 1/3 coconut sugar (can substitute brown sugar)
- 1/4 cup milk
- 3 egg whites
- 1 cup canned pumpkin puree
- Preheat the oven to 350 degrees, and grease a loaf pan.
- In a medium-sized bowl, combine the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg. Stir with a fork so that everything is evenly distributed.
- In a larger bowl, combine the white sugar, brown sugar, milk, and egg whites. Add in the canned pumpkin and mix well.
- Slowly add the dry mixture, stirring until everything is combined.
- Taste! At this stage, I added more cinnamon and nutmeg.
- Pour batter into the loaf pan and bake for 50 to 55 minutes (or until a toothpick comes out clean).
- Allow the loaf to cool before removing. Enjoy!