Pumpkin Loaf

Pumpkin Loaf

When taking long walks in the woods, at this time of the year, I love the colours of the leaves and the crisp air. Fall is my favourite season and I like to spend more time in the kitchen baking. I visited the farm stand close to my home, and could not stop looking at the fresh vegetables and fruits that they sell. I bought apples, they are so good that I can eat two or three a day. Since Thanksgiving is coming and I wanted to try new pumpkin recipe, I baked a Layered Pumpkin Loaf. 

I knew I would like it but was not sure whether my family would enjoy this loaf. My husband usually stays away from anything that has pumpkin in it. I asked him to at least try this loaf. Guess what? He loved it. This morning he had a piece with his coffee for breakfast. Last night we had dinner with our children and their friends, and this dessert was a success.

In the original recipe, cream cheese is layered in the loaf before baking. I wanted to make something different and made a cream cheese frosting instead. I also reduced the amount of sugar and brown sugar and it was just the right sweetness for us. This recipe is a keeper. 

What do you like to bake in the Fall?


1 cup canned pumpkin
1 cup + 2 Tbsp. sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup skim milk
1/4 cup canola oil
2 cups all-purpose flour
2 1/2 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
1 pkg (250g) Light Brick Cream Cheese Spread, softened

Here's a link to the full recipe for the Layered Pumpkin Loaf