My Favorite Pumpkin Loaf recipe
Whenever it starts to get cold outside and you can feel the beginnings of the holiday season approaching, my favorite place to go has always been Starbucks. Specifically for their Salted Caramel Mocha’s and Pumpkin Loaf.
If you are on a budget or living a healthier lifestyle, heading out to the coffee shop is unfortunately not a great option.
But no worries!
If you are as much a fan of Pumpkin Loaf and Pumpkin Muffins as I am, then you are sure to love this recipe.
This low sugar Pumpkin loaf tastes amazing, without all the extra sugar. I used Organic ingredients when making this recipe, so it’s a treat you can feel good about.
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Easy Low Sugar Pumpkin Loaf
Here’s what you will need:
Or Muffin pan (any size)
1 ½ cup organic flour
1/2 cup organic sugar (or 1 1/2 TBS Stevia)
1 can Organic Pumpkin puree (not pie filling)
½ cup olive oil (or other vegetable oil)
½ tsp vanilla
¾ tsp salt
1 tsp baking soda
½ tsp ginger
½ tsp cinnamon
¼ tsp clove
1/3 cup roasted pepita’s (optional)
First, go ahead and preheat the oven to 350.
You will want to have a bread pan ready, use oil/butter to grease the inside of the pan.
I also use a strip of wax paper and press it against the sides and over the edge of the bread pan. This will allow you to easily pull the bread up out of the pan if you want to.
Mix all dry ingredients in a large bowl (flour, sugar, salt, baking soda and spices), blend thoroughly.
In a separate smaller bowl, whisk eggs until beaten, and mix together the eggs, oil and vanilla.
Add all ingredients together in the large bowl, and mix well. Once all ingredients are mixed, add in the Pumpkin puree.
Texture should be smooth (a little thicker than cake batter) and there should be no lumps.
Pour the mixture into the pan.
Once oven is preheated, put the Pumpkin Loaf in for 48 minutes (check at 25-30 minutes for muffins), and then check with a toothpick.
If the toothpick comes out clean, take out the loaf and let it sit in the pan for at least 15 minutes before eating.