Glazed pumpkin spice loaf cake
6
Points®
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
2 large
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
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