pumpkin loaf cake or muffin

i finally got my low calorie dessert cookbook in the mail the other day. as i flipped through it, i found a new pumpkin loaf/muffin recipe. so here it is!

this recipe is less sweet than my other pumpkin loaf recipe so if you want to add a little more sugar, you can bump up the granulated sugar and brown sugar to 1/2 cup each.

but if you want to top your pumpkin bread with jam, nutella or cream cheese frosting … well, then stick to the below recipe!


  • 2-1/4 cups cake flour (spoon flour into dry-measure cup and level off)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar, firmly packed
  • 3 tablespoons extra virgin olive oil
  • 1 cup canned pumpkin puree
  • 1/2 cup low-fat buttermilk


Preheat oven to 350 degrees. Line two 9 x 5 x 3-inch loaf pans with parchment paper.

Stir the dry ingredients: cake flour, baking powder, baking soda, salt and spices in one medium mixing bowl. In another medium mixing bowl, whisk the egg to break it up, then wihisk in the granulated sugar and brown sugar. Whisk for a minute to lighten. Whisk in the oil, pumpkin puree and buttermilk. Sift the flour mixture over the pumpkin mixture, and use a large rubber spatula to thoroughly fold the two mixtures together.

Scrape half of the batter into each of the prepared pan and smooth the top.

Bake the cake for 25 minutes, or until it is well risen and a toothpick inserted in the center emerges clean. Cool the loaf in the pan on a rack for 10 minutes, then unmold it to the rack and cool completely.

Store the loaf under a cake dome for 1 day. Double-wrap leftovers in plastic or double-wrap and freeze for up to a month. Bring to room temperature below serving.

*** Variation: Pumpkin Spice Muffins

Line a 12-cavity muffin pan with paper liners. Divide the batter amount the cavities in the pan and sprinkle a few hulled pumpkin seeds on each one if you wish.

Bake at 375 degrees for about 20 minutes. Serve warm, or wrap in foil and reheat for 10 minutes at 350 degrees before serving.

original recipe from 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)

* check out my post with a recipe for pumpkin loaf


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