determined to bake! pumpkin loaf, it is.

i’ve been having way too many thoughts about desserts this week that i even considered baking! this morning i woke up determined and went to my local b&n to pick up a copy of a light dessert cookbook, Perfect Light Deserts, that is used in ICE‘s cooking class “Low-Calorie Baking.” (Nick teaches there too!) unfortunately b&n didn’t have it in stock.

since i was there anyway, thought i’d find out if duff’s Ace of Cakes: Inside the World of Charm City Cakes book will actually be IN THE STORE on tuesday, october 20 when his book is available. they said YES! now, i know i can save money by ordering it online or preordering it but you know, sometimes you just can’t beat instant gratification! the only thing i can be bummed about is that it didn’t come out earlier so i could have brought it to the Ace of Kids event last week for duff to sign! anyhoo, i put in my order and will get an email as soon as it is in!

still with a hankering to bake, i decided to dig up an old recipe i used a while back … probably the first thing i ever baked: pumpkin loaf. not really dessert but a favorite and has warm memories. back in the days of elementary education training, i was a teaching assistant for a third grade class. i loved the kids and their families. when the semester ended, i was so sad. one of the students, jake’s mom gave me a “good-bye” gift of homemade pumpkin loaf. the first time i tasted her pumpkin loaf was at our class’ pre-thanksgiving meal. oh my! is it bread? is it dessert? who knows? who cares! it was AMAZING! years, years later when i bought my first cookbook, i found a recipe of pumpkin loaf so i tried it. not bad! so here’s the recipe with a few tweaks. remind me that if i ever bump into jake’s mom again, i need to ask her for her recipe … it will always be, in my mind, the best pumpkin loaf i’ve ever had!


  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1 cup canned pumpkin
  • 1/2 cup skim milk
  • 2 egg yolks
  • 1/3 cup oil
  • 1 cup all-purpose flour
  • 1/2 cup pumpkin seeds


Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of a 9 x 5 x 3-inch loaf pan; set aside.

In a large mixing bow combine 1 cup flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger. Add pumpkin, milk, eggs, and oil. Beat slowly till blended. Beat faster for 2 minutes. Add the 1 cup flour; beat till blended.

Spoon batter into prepared pan. Sprinkle pumpkin seeds on the top. Bake in a 350 degree oven 60 to 65 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on a wire rack. Wrap and store overnight.

original recipe from Better Homes and Garden Cookbook®: New Cook Book: Pumpkin Bread

– Ace of Cakes: Inside the World of Charm City Cakes
by Duff Goldman and Willie Goldman (cake art book)
Perfect Light Deserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving by Nick Malgieri and David Joachim (cookbook)

cooking class at The Institute of Culinary Education


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