Food & Entertaining - Garden to Table

Pumpkin loaf

By
Tara Ballantyne
Photography by
Birgit Fauske

Celebrate the season with this comforting pumpkin loaf that offers hints of cinnamon and nutty goodness

pumpkin-loaf-550.jpg
Ingredients

  • 4 oz cream cheese, softened
  • 1-1/2 cups brown sugar
  • 1/4 cup unsalted butter, softened
  • 3 eggs
  • 1-3/4 cups fresh pumpkin purée
  • 3-1/2 to 4 cups unbleached all-purpose flour
  • 2 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp ground nutmeg
  • 2 cups chopped walnuts or chocolate chunks


Directions
1. Preheat the oven to 350°F. Cream the softened cream cheese, brown sugar and butter in a large mixing bowl using an electric mixer.

2. Beat in the eggs, one at a time, until blended; add the pumpkin purée, beating until combined.

3. In a separate bowl, whisk together the 3½ cups flour, baking powder, cinnamon, salt and nutmeg until combined. Add the dry ingredients to the pumpkin mixture; add the extra ½ cup flour if needed (the dough should be moist and thick enough to stand a spoon in).

4. Stir in the walnuts or chocolate. Spoon the batter into a greased and floured 9" x 5" loaf pan. Bake on the centre rack of the oven for 50 minutes to 1 hour, until a toothpick inserted in the centre comes out clean.

Makes one loaf

 

Read more in Food & Entertaining and Garden to Table

  • Page 1: Pumpkin loaf

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