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Toasted Pepita Pumpkin Loaf

Danielle Schwab, adapted from Yossy Arefi

Prep Time

20 minutes

Cook Time

45 minutes

A one-bowl pumpkin loaf with double the pumpkin flavor. Olive oil keeps it moist, our Toasted Pepita Pumpkin Spice blend adds real depth, and the maple glaze with flaky salt and pepitas on top makes this the perfect bake for the start of fall.

 

Toasted Pepita Pumpkin Loaf

Ingredients

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    • 1 cup light brown sugar

    • 2 large eggs

    • 1 cup pumpkin puree

    • ½ cup olive oil

    • 1 Tbsp Toasted Pepita Pumpkin Spice

    • ½ tsp salt

    • 1½ cups all-purpose our

    • 1 tsp baking powder

    • ½ tsp baking soda

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    • 1 cup powdered sugar

    • ¼ cup maple syrup

    • ½ tsp Nyanza Vanilla Extract

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    • ¼ cup pepitas (pumpkin seeds)

    • Flaky salt

    Directions

    1. Preheat the oven to 350°F.

    2. Butter or coat your loaf pan with nonstick spray.

    3. In a large bowl, whisk the brown sugar and eggs together for about 1 minute.

    4. Add the pumpkin puree, olive oil, Toasted Pepita Pumpkin Spice and kosher salt. Whisk until smooth.

    5. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.

    6. Pour the batter into the prepared pan and tap the pan gently on the counter to release any air bubbles.

    7. Bake until golden, and knife inserted into the center comes out clean, 45 to 50 minutes.

    8. Set the cake on a rack to cool completely before adding the glaze. At least 20-30 minutes.

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    1. Whisk the powdered sugar, maple syrup and Nyanza Vanilla until smooth. If powdered sugar is clumpy, pass the glaze through a mesh sieve.

    2. Pour the glaze over the cooled cake and sprinkle with the pepitas and flaky salt, if desired. Let the glaze set for about 20 minutes before slicing the cake.
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