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Glazed pumpkin spice loaf cake

MASTER SKILLS

6

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Prep 10 min

Cook 40 min

Cool 1 hr

Serves 16

Scan to track your PersonalPoints™ for this recipe 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 its earthy sweetness.

2 cups whole-wheat pastry flour 2½ tsp pumpkin pie spice, divided 1 tsp baking soda ¾ tsp salt 1 (15-oz) can pumpkin purée ⅔ cup granulated sugar ½ cup plus 2 tbsp plain nonfat Greek yogurt, divided ¼ cup canola oil 2 large eggs 2 tsp vanilla extract ½ cup powdered sugar

1. Preheat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper, leaving an overhand of 2 inches on two sides.

2. In a large bowl, whisk the flour, 2¼ tsp pumpkin pie spice, the baking soda, and salt. In a medium bowl, whisk the pumpkin, granulated sugar, ½ 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 ¼ tsp pumpkin pie spice until smooth. Spread the glaze on top of the cooled cake. Cut into 16 slices.

Per serving (1 slice) 158 Cal, 4 g Total Fat, 1 g Sat Fat, 200 mg Sod, 26 g Total Carb, 13 g Sugar, 3 g Fib, 4 g Prot.

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