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Photo of Glazed pumpkin spice loaf cake by WW

Glazed pumpkin spice loaf cake

6
Point(s)
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
16
Difficulty
Easy
Ever wonder what makes pumpkin spice...pumpkin spice? This blend with a fanatical following is a mix of cinnamon, ginger, and nutmeg. Pumpkin purée completes this fall treat with it's earthy sweetness.

Ingredients

Whole wheat pastry flour

2 cup(s)

Pumpkin pie spice

2½ tsp(s), divided

Baking soda

1 tsp(s)

Table salt

¾ tsp(s)

Pumpkin puree

15 oz, (1 can)

Sugar

⅔ cup(s)

Plain fat free Greek yogurt

½ cup(s), divided

Plain fat free Greek yogurt

2 tbsp(s)

Canola oil

¼ cup(s)

Egg(s)

2 large egg(s)

Vanilla extract

2 tsp(s)

Powdered sugar (confectioner's)

½ cup(s)

Instructions

  1. Preheat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang of 2 inches on two sides.
  2. In a large bowl, whisk the flour, 2 1⁄4 tsp pumpkin pie spice, the baking soda, and salt. In a medium bowl, whisk the pumpkin, granulated sugar, 1⁄2 cup yogurt, the oil, eggs, and vanilla. Add the yogurt mixture to the flour mixture and stir well to combine.
  3. Spoon the batter into the prepared pan and smooth the top. Bake until a tester inserted into the center of the cake comes out clean, 40 to 45 minutes.
  4. Let the cake cool in the pan for 10 minutes. Using the parchment paper, lift the cake out and transfer to a wire rack. Let cool completely, about 50 minutes.
  5. In a small bowl, stir the powdered sugar and remaining 2 tbsp yogurt and 1⁄4 tsp pumpkin pie spice until smooth. Spread the glaze on top of the cooled cake. Cut into 16 slices.
  6. Serving size: 1 slice

Notes

Per serving (1 slice): 158 Cal, 4 g Total Fat, 1 g Sat Fat, 201 mg Sod, 26 g Total Carb, 13 g Sugar, 3 g Fib, 4 g Prot.

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