In the Kitchen

Pumpkin Loaf

Please bear with me this month, as my posts may not come on their scheduled Monday and Fridays. I’m taking a one-month intensive TESOL certification course and they aren’t joking when they say intensive. It’s only one month long but there are two 6-day weeks and the other two weeks are regular 5-day weeks from 9am-4pm plus homework and lesson prep. Okay now that the housekeeping is done, let’s get back to this pumpkin loaf!


I saw Everybody Loves Pretty  post her version of this a while back and I’ve had it on my list of “things to bake”.  I desperately wanted to make it a white chocolate pumpkin loaf but alas, I had no white chocolate and had no time to run out and get some. I altered the recipe a bit to my tastes and here’s what you’ll need:

  • 3 ½ cups flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 cup canola oil
  • 2/3 cup buttermilk
  • 1 tsp vanilla
  • 4 large eggs
  • Optional: 1 cup roasted almonds or white chocolate chips or some combination of both!

Let’s get started!

  1.  Preheat your oven to 350F and prep a 9×5” loaf pan or a 8×4” loaf pan and a muffin tin with necessary liners. I chose to go with tinfoil for the loaf since it’s the easiest to fit into the tin, and it makes for very easy clean up.  Quick tip: Wrap the foil around the outside of your pan to get the rough shape, and then gently fit it into the pan. This way, you won’t accidently poke holes or rip the foil when trying to fit it into the pan.
  2. In a large bowl, whisk together all the wet ingredients: canola oil, buttermilk, vanilla, and eggs.
  3. In another large bowl, combine all the other ingredients, except for the almonds or chocolate chips.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix!
  5. Fold in the chocolate chips or almonds and spread it into your prepared pans.
  6. For the 9×5” loaf, bake it for 60 minutes, and for the 8×4” loaf 45 minutes, and the muffin tins for 10-12 minutes. Or just bake it until a toothpick inserted into the centre of the loaf comes out clean.
  7. Let the loaf cool completely before you slice into it. I know it’s going to be hard but try.


Thanks for stopping by and taking a read. I hope you have a wonderful day!


One thought on “Pumpkin Loaf

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