Fall in love with this seasonal classic. Warming spices, melt-in-your-mouth pumpkin loaf topped with a pumpkin spice glaze. Our pumpkin spice loaf is perfection. Use this recipe to make one big loaf or 10-12 muffins.
Pumpkin Spice Loaf
Pumpkin Spice Loaf mix
1 ¼ cup pumpkin puree
¼ cup oil
½ tbsp water or plant milk
½ cup water
Preheat oven to 350 degrees and grease a loaf pan, set aside
Remove the icing sugar packet from the GYR dry mix, set aside for later
Pour GYR dry ingredients into a medium size bowl and create a well in the centre
In a small bowl, mix ½ cup water, pumpkin puree and oil until combined
Pour the wet mixture into the well and mix only until combined using a spatula, it’s a thick batter so be sure not to overmix!
Pour the batter into the prepared loaf pan and gently spread out the top to even it out
Bake in the preheated oven for 60–65 minutes
Transfer to a cooling rack and let cool completely
Remove the loaf from the pan, and set on a plate or cutting board.
For the glaze
In a small bowl, pour in the icing sugar, ½ tbsp water or plant milk and mix until fully combined. Pour the icing on the middle of the top of the cooled loaf and use a spoon to spread out to the sides. Let sit for 5 minutes before slicing.
Preheat oven to 375 degrees. Evenly distribute the batter into 10-12 greased or lined muffin tins. Bake for 8 minutes, then reduce the oven to 350 and bake another 18-20 minutes. Let cool before icing.
Store in an airtight container for up to 5 days