Soft Pumpkin Loaf
with Pepita Crumble
This soft pumpkin loaf with crunchy pepita crumble is an easy weeknight bake to get you in the mood for fall. With a tender crumb and plenty of warming pumpkin spices, it will have your kitchen smelling amazing in no time!
Allergens:
Wheat
•Egg
•Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time1 hour 20 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
/ serving 4 people
1 unit(s)
Pumpkin Pie Filling
3 cup
All-Purpose Flour
2 tsp
Pumpkin Pie Spice Mix
28 g
Pepitas
2 unit(s)
Egg
1 tsp
Baking Powder
1 tbsp
Baking Soda
1 cup
Brown Sugar
237 mL
Milk
Not included in your delivery
¼ cup
Oil*
4 tbsp
Butter*
½ tsp
Salt*
Nutrition Values
Calories1100 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate172 g
Sugar95 g
Dietary Fiber7 g
Protein22 g
Cholesterol135 mg
Sodium2010 mg
Trans Fat0.5 g
Potassium450 mg
Calcium650 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Whisk
•Medium Bowl
•Measuring Spoons
•Measuring Cups
•Spatula
•Large Bowl
Cooking Steps
1
- Grease a 9x5-inch metal baking loaf pan with 1 tsp softened butter.
- Line the base and sides of the loaf pan with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the pumpkin loaf from the pan later.)
- Whisk together 1/4 cup flour, 1/4 cup packed brown sugar, pepitas, 1/4 tsp pumpkin pie spice mix and 1/8 tsp salt in a medium bowl.
- Add 2 tbsp softened butter. Using your fingertips, mix dry ingredients with butter until pea-sized clumps form. Set aside. (NOTE: This is your pepita crumble.)
2
- Add 2 cups flour, baking powder, 1/2 tsp baking soda, 1/2 tsp salt and remaining pumpkin pie spice mix to a large bowl, then whisk to combine.
- Using a spatula or an electric hand mixer, beat remaining softened butter, 1/4 cup oil and remaining brown sugar together in another large bowl until lightened and combined, 1 min.
- Add egg and 1 cup pumpkin pie filling to wet mixture, then beat until incorporated. (NOTE: Transfer any leftover pumpkin pie filling to a ziplock bag or container and freeze for a future creation!)
3
- Add 2/3 cup milk to wet mixture, then stir until smooth. Add dry mixture to wet mixture, then stir until combined and no floury steaks remain.
- Spread batter into the prepared loaf pan, then sprinkle pepita crumble over top.
4
- Bake in the middle of the oven until a knife inserted into the middle comes out clean, 45-60 min.
- Allow loaf to cool on a wire rack for 10 min before removing from the loaf pan.
- Cool pumpkin loaf completely before cutting into slices with a sharp knife.
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