Pumpkin Loaf

Preperation time
20 m
Skills level

Serving size
8
Country of origin

Preparation time: 20 m
Cooking time: 1 hour + 10 m m
Servings: 8

Ingredients

  • ½ (15-ounce) can organic pumpkin puree
  • 2 medium sized ripened bananas (browning)
  • ½ cup nonfat Greek Yogurt
  • ½ cup vegetable or olive oil
  • 1 tablespoon molasses
  • 2 large eggs, premixed
  • 1 cup light or dark brown sugar, packed
  • 2 cups flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger powder
  • ½ teaspoon coriander
  • 1 tablespoon crushed dried lavender (food-grade, optional)
  • loaf pan
    • N/A
Recipe Type: ,
Course: ,

Fall is such a great time of year especially with the abundance of fall harvest produce in the local markets. Feel free to use fresh pumpkin in lieu of canned, just be sure to add salt to the cake. Simply pierce the pumpkin and roast at 425 degrees until fork tender. Then you may scoop out the flesh, mash it, and then measure accordingly.

This is a simple cake recipe that can be pulled together with pantry staples, some ripened bananas, and yogurt for added protein. I mean you can practically eat this for breakfast. Ha-ha!

Add to the stand mixer, the bananas and mix until it’s properly mashed. Next, add the pumpkin puree, yogurt, oil, molasses, sugar and mix until smooth. Then add the premixed eggs and continue to mix on medium speed until all the ingredients are well incorporated.

In a bowl, add the flour, baking soda, baking powder, spices and lavender and whisk until combined. Alternatively, you may add the spices to the wet ingredients.

Add the dry ingredients to the wet ingredients and mix until combined on medium speed. Add a little water if its too thick, always a great trick.

Bake at 325 degrees for about 1 hour and 10 minutes or until springy.