Pumpkin Loaf With Pepita Topping

September 4, 2018

It's September, and in this house that means fall is here! The pumpkins are out, the fall candles are lit, and the menu is slowly transitioning to those cozy autumn meals. Fall desserts are one of my favorite things to make. It just brings me SO. MUCH. JOY. And this long weekend gave me every reason to jump in the kitchen and bake. Even if the temperature was topping out in the 80's, the A/C was cranked up and I was pretending fall had arrived. With a can of pumpkin in my pantry begging to be used, I decided to try my hand at a pumpkin loaf. 

Y'all, it turned out so well. The pepitas add a lovely little crunch, and some butter spread across a warm slice is heaven. It's perfect with coffee or to munch on for a little snack. And even better to share with some guests. So put these ingredients on your shopping list and be sure to make it soon! 

  • What You'll Need
    • 1 1/2 cups + 3 TBSP cake flour 
    • 1/2 TSP baking soda
    • 1/2 TSP baking powder
    • 1/2 TSP cinnamon
    • 1/2 TSP salt
    • 1/4 TSP ground cloves
    • 1/4 TSP nutmeg
    • 2/3 cup granulated sugar
    • 2/3 cup brown sugar
    • 1/4 cup milk
    • 3 egg whites
    • 1 cup canned pumpkin puree
    • 1/4 cup pepitas 
  • What You'll Do
    • Preheat the oven to 350°.
    • In a medium bowl, mix all of the dry ingredients together.
    • In a small bowl, mix the sugars, milk, and egg whites. After those are well combined, add in the pumpkin puree.
    • Pour the wet mixture into the bowl with the dry mixture. Stir well until everything is thoroughly mixed together.
    • Spray a loaf pan with non-stick cooking spray, then pour the batter in.
    • Sprinkle the top of the batter with the pepitas.
    • Bake for 55-60 minutes or until a knife/toothpick comes out clean.
    • Let the loaf cool just a bit before taking it out of the pan.