I have been making this pumpkin loaf like it’s my job lately. This is a Pamela’s recipe—straight from the back of the bag—but it’s so damn good that I’ve been using it for everything…loaves, muffins, face mask. Just kidding, no face mask, but I’ve been tempted.
The loaf has a really moist texture and isn’t too sweet so the walnut/sugar topping is a great complement.
I’ve made it in the loaf and also made little muffins out of it using If You Care cupcake liners.
Pamela’s Pumpkin Loaf Cake with Nut Topping Recipe:
4 tbsp butter, melted
2 large eggs
1 1/3 cups Pamela’s mix, or other GF baking mix
1 tsp cinnamon
1 cup canned pumpkin
1/2 cup sugar
1/4 tsp cloves
1/2 tsp salt
1/2 tsp ginger
2 tbsp melted butter
1/3 cup of packed brown sugar
1/2 cup of nuts (sliced almonds, walnuts, pecans)
Yield: One 8x4 loaf or about 7 large muffin-cakes.
Preheat over to 350. Beat together butter, sugar, egg and pumpkin. Add remaining load ingredients and mix completely. Pour into greased 8x4 pan or lined muffin tins. Mix nut topping and smooth evenly over batter to the edges. Pat lightly into the top batter. Bake about 50-60 minutes.