Pumpkin Spiced Loaf

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!



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


  1. Preheat the oven to 350 degrees, and grease a loaf pan.
  2. 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.
  3. In a larger bowl, combine the white sugar, brown sugar, milk, and egg whites. Add in the canned pumpkin and mix well.
  4. Slowly add the dry mixture, stirring until everything is combined.
  5. Taste! At this stage, I added more cinnamon and nutmeg.
  6. Pour batter into the loaf pan and bake for 50 to 55 minutes (or until a toothpick comes out clean).
  7. Allow the loaf to cool before removing. Enjoy!

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