pumpkin spice loaf

A fall throwback as we welcome in spring.


  • 1 1/2 cups all purpose flour
  • 1/2 tsp pumpkin spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup pecans, roughly chopped
  • 3 egg whites
  • 2/3 cup raw sugar
  • 2/3 cup brown sugar
  • 1 cup organic pumpkin puree
  • 1/4 cup milk
  • 2/3 cup cream cheese (full fat)
  • 1/3 greek yoghurt (full fat)
  • 3 tbs maple syrup


  1. Preheat the oven to 350degF and lightly grease a 8×4 inch loaf pan.
  2. In a small bowl, mix together the flour, spices, salt, baking powder and soda.  In a separate, large mixing bowl, whisk together the egg whites, sugar, milk and pumpkin puree. With a spatula, gently fold the flour mixture into the pumpkin mix in batches, until just combined and smooth.
  3. Pour 2/3 of the batter into the prepared loaf pan.  To the remaining 1/3, add the chopped pecans, mixing thoroughly, before adding to the loaf pan as well.  Bake for ~1hr, or until a skewer inserted into the center comes out clean.
  4. For the maple spread, beat together all the ingredients until well combined and creamy.  Refrigerate until needed.
  5. Once  cooked, remove the loaf from the oven and allow to sit for 5 mins before turning out onto a wire rack to cool completely.  Slice and serve with the maple spread.

(Credit: The First Year, thefirstyearblog.com, for the original recipe)



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