Wednesday, October 16, 2013

Pumpkin "Loaf"

There was a time when I would buy a Starbucks pumpkin loaf piece every week and SAVOR. EVERY. BITE.

I even had a method.

First, I'd eat the corners and the edges along the sides and bottom.  These were good, but they were not the best parts.  They are sort of like the lights dimming before a good theater show.

Then, slowly, eat the tender center of the loaf, where it's almost gooey and magically fudgy.

The finale, of course, is eating the top crust, whose moisture was maintained by the crunchy pepitas.  Pepitas=fireworks in this finale.  Little pops of salty goodness to counter the spicy sweetness.

What?  I'm the only one who did that?  Well, y'all are missing out.

In keeping with the MASSIVE amount of pumpkin I had remaining from last year's pumpkin roasting (and in a desperate attempt to justify another roasting this year), I took a crack at this pumpkin bread recipe from sparkpeople.  Suffice to say, I should have read the comments first.  The batter was watery, the comments reflected the product was more custardy... so I doubled the protein powder, added in some almond meal, adjusted my sweetener/liquid components and made a wish on the pumpkin loaf fairies.  Thankfully, they were listening:-)

Notes: It is still REALLY RUNNY BATTER so I went with using it in a 9X13 pan as recommended (yet the photo is clearly of a loaf, liars liars....), making this look more like sheet cake than a loaf.  Whatevs.  That meant also that pepitas were less possible at the beginning of baking-- they would sink.  If you want to add them as an upper crust, do so about halfway through.

1 can pumpkin (or about 2 cups of your own puree)
1 c protein powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vinegar
2 c almond meal
1.5  c almond milk
5 eggs
12 packets purevia (I go light on sweetener; normal recipe calls for 3/4 c agave syrup, do what you want)
3 T pumpkin pie spice (or more to taste)
1/2 c pepitas (for topping)

325. Mix (except pepitas). Pour. Bake 60ish min or until passes the toothpick test. Cool.  Ice.  Eat.

If no pepitas, use a cream cheese icing if you'd like (and you'd like).  Heck, use it under the pepitas. Yes.  That.  Do that.

Cream cheese icing (SUPER EASY, not even a recipe, stupid good)

1 block cream cheese
1 stick butter
4-5 packets purevia

Soften cream cheese and butter.  Mix together, mix in sweetener to taste.

Nutrition stats:
12 pieces (generous servings!), including cream cheese icing, each:
370 calories, 29 grams fat, 17 grams protein, 5 grams carbs


  1. Hmm, thoughts on making these into muffins?

  2. I bet it would work! The cake did set up. Still a little spongy, but it should be fine. I'd cook them like you would any regular muffins/cupcakes: 350 for about 20 minutes. Let me know if you try it out! Also, one fun thing I like to do with muffins: Make the icing and put a spoonful on top of each muffin before making. It sinks in and forms a gooey center/topper:-)