Pumpkin Loaf

I love pumpkin. I love loaves. The rest is history. I try new pumpkin loaf recipes all the time. I’ve had a few flops (see January 22nd post – it doesn’t even LOOK tasty) My TWO top favorite recipes (I can’t believe I am giving these up! ha)

Pumpkin Cream Cheese Loaf

Filling:

1 pkg cream cheese

1/2 cup sugar

1 tbsp flour

1 egg

1 tbsp finely grated orange peel

Bread:

1 2/3 flour

1 tsp baking soda

1/2 tsp ground cinnamon/ground cloves/salt

1/4 tsp ginger/nutmeg

1 cup pumpkin puree

1/2 c vegetable oil

2 eggs

1 1/2 c sugar

Bake at 350. It makes two loaves. I use parchment paper to line the tins.

Combine filling ingredients. Combine all bread ingredients EXCEPT pumpkin. Stir it in at the end. Then pour 1/2 the bread batter into both tins.  Spoon filling mixture on top of each and then pour the remaining bread batter over filling mixture. Bake for an hour or until tooth pick comes out clean.

Ridiculously delicious.

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Copy Cat Starbucks Low Fat Pumpkin Loaf

1 1/2 c  Flour

1/2 tsp  Cinnamon

1/2 tsp Salt

1/2 tsp Baking Soda

1/2 tsp Baking Powder

1/4 tsp Ground Cloves

1/4 tsp Ground Nutmeg

1 1/2 c Sugar

1/2 c Fat Free VanillaYogurt

3 Egg Whites

1 c Canned Pumpkin

Mix wet ingredients. Mix dry ingredients. Fold together and spoon into 1 greased or parchment lined loaf pan.

It is low-fat (and you CAN tell) it has a chewy texture, but is very yummy and you may feel a little less guilty about going back for seconds with this one.

P1120614

P1120616

I didn’t 🙂

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