Skinnymixer’s Pumpkin Loaf is a delicious pumpkin spice baked sweet treat, thanks to our wonderful Mez!
This delightful pumpkin loaf, created by Mez, combines the warm spices of cinnamon, nutmeg, and ginger with rich, velvety homemade pumpkin puree, creating a moist and tender loaf that’s perfect for any occasion.
Think of it as a Pumpkin Bread similar to Banana Bread.
Whether enjoyed with a cup of coffee or as a sweet snack, each slice is a celebration of America’s best Autumn flavours.
Warm your home and your heart with this favourite baked treat!
Dietary Variations:
You can easily adapt this Pumpkin Loaf to a number of different dietary needs.
- Low Carb – we’ve replaced the self-raising flour with almond flour and some other changes. Check out the variation at the end of the recipe.
- Paleo
- Gluten-free – our testers have had success with Woolworths & White Wing GF self raising flour. For our NZ skinnies – do not use Pams brand flour.
- Dairy-free
What You Will Need:
Equipment
- loaf pan
- baking paper
Ingredients
- 200 g pumpkin - diced small
- 2 eggs
- 100 g butter - melted (or dairy-free spread)
- 200 g buttermilk - or make your own - see tips
- 80 g sour cream - or coconut Greek yoghurt
- 50 g maple syrup
- 1 tsp vanilla paste - or vanilla extract
- 140 g caster sugar - or sugar or choice
- 1/2 tsp salt
- 350 g self raising flour - (gluten-free if required - see tips)
- 1 tsp cinnamon powder
- 1 tsp ground nutmeg
- 1/2 tsp ginger powder
Instructions
Thermo cooker
- Preheat your fan forced oven to 180°C or 355°F and line a loaf pan with baking paper.
- Add 300 g water to mixer bowl add steaming basket with pumpkin cook for 12 min/100°C or 212°F/speed 3/MC on.
- Discard water and add pumpkin to mixer bowl. Blend for 10 sec/speed 9/MC on. Scape mixer bowl down and repeat.
- Add eggs, buttermilk, butter, sour cream, maple syrup and vanilla. Blend for 10 sec/speed 4/MC on.
- Add remaining dry ingredients and blend for 20 sec/speed 4/MC on. Scape mixer bowl down and repeat.
- Pour mixture into the loaf pan and bake for 45-50 min testing centre is cooked through extend by 5 min if needed.
- Allow to cool before slicing.
Conventional
- Preheat your fan forced oven to 180°C or 355°F and line a loaf pan with baking paper.
- Bring a saucepan of water to the boil and place pumpkin in a steamer basket. Steam for 12 min or until tender.
- Discard water and add pumpkin to a blender. Blend until smooth.
- Add eggs, buttermilk, butter, sour cream, maple syrup and vanilla. Blend for 5 sec or until just smooth.
- In a mixing bowl, add dry ingredients and mix well. Add wet mixture into the mixing bowl and mix to combine.
- Pour mixture into the loaf pan and bake for 45-50 min testing centre is cooked through extend by 5 min if needed.
- Allow to cool before slicing.
Notes
Tip: To make your own buttermilk. Mix 2 tsp vinegar or apple cider vinegar with milk of choice and allow to sit for 5 min.
Low Carb: Omit sugar. Replace flour with almond flour. Use compliant maple syrup. Add 2 tsp baking powder, 1/2 tsp bi-carb soda and add an extra egg. Bake at 170°C for 1 hr.
Paleo: Replace flour with almond flour. Use coconut sugar. Add 2 tsp baking powder, 1/2 tsp bi-carb soda and add an extra egg. Bake at 170°C for 1 hr. Make your own buttermilk with almond milk.
Gluten-free tips: Our testers have had success with Woolworths & White Wing GF self raising flour. For our NZ skinnies - do not use Pams brand flour.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Calories: 263kcal | Carbohydrates: 38g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 182mg | Potassium: 141mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1737IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
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