Name: Pumpkin Loaf
Ingredients: • 1 ¾ cups all-purpose flour; • 1 teaspoon baking soda; • ½ teaspoon baking powder; • ½ teaspoon salt; • 1 teaspoon ground ginger; • 1 teaspoon ground nutmeg; • ½ teaspoon ground cloves; • 1 teaspoon vanilla extract; • 1 cup canned pumpkin purée (not pumpkin pie filling); • 2 large eggs; • ½ cup Sugar In The Raw; • ½ cup vegetable oil (or melted coconut oil); • ⅓ cup milk (or non-dairy milk of choice); • ½ teaspoon ground cinnamon; • ½ cup powdered sugar; • 2 tablespoons pure maple syrup; • 1 teaspoon vanilla extract; • 1–2 teaspoons milk (or non-dairy milk of choice)

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• ½ cup Sugar In The Raw
• ½ cup vegetable oil (or melted coconut oil)
• ⅓ cup milk (or non-dairy milk of choice)
• ½ teaspoon ground cinnamon
• ½ cup powdered sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1–2 teaspoons milk (or non-dairy milk of choice)

Preparation

Step 1
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Step 2
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Step 3
Combine Wet Ingredients: In a separate large bowl, whisk together the pumpkin purée, eggs, Sugar In The Raw, oil, vanilla extract, and milk until smooth.
Step 4
Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 5
Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.