Leftover Pumpkin Loaf

How is it almost Christmas?  How?  Wasn’t it the holidays a few minutes ago?  I was thinking about the beautiful snowstorm I drove through last Thanksgiving on my way home from my Wiltons class and just remembered: it’s over a year ago.

When I was a kid, the wait between Thanksgiving and Christmas seemed eternal and never-ending.  Advent calendars are a British thing, but I used to make a chain with red and green paper to count down the days to Christmas.  But now, they feel like the blink of an eye in which there’s never enough time to buy all the gifts, write all the Christmas cards, bake all the cookies and decorate the house (we’ve been meaning to put the tree up for about a week now…maybe tonight?)  I am lucky enough to love the holiday season, but it just never stops!

I always seems to overjudge the amount of pumpkin I need to buy for the Halloween/Thanksgiving season.  Every year, I end up with an extra can or two of the pumpkin that I was going to use to make delicious treats with and then…just don’t.  So the weekend after Thanksgiving, I like to try to make something sweet and warmly spiced.  This year, I had some friends over and tried this one out with my friend Eleanor (as nothing says Christmas like ba

So this year, it was this pumpkin loaf, with the remaining pumpkin spice latte M&Ms.  A bit of comfort before you start wrapping your Christmas gifts!

Pumpkin Loaf with M&Ms (adapted from First Year Blog)


130g granulated sugar

130g dark brown sugar

60ml whole milk

2 eggs

225g pumpkin puree

195g plain flour

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1/2 teaspoon bicarbonate of soda

1/2 teaspoon baking powder

Mix together the sugar, milk, eggs and pumpkin puree.

Mix together the sugar, milk, eggs and pumpkin puree

Mix in the dry ingredients and the M&Ms.

Mix in the dry ingredients

Grease a loaf tin and pour in the dough.  Bake at 170C for approximately 45 minutes.

Leftover Pumpkin Loaf


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