Pumpkin Loaf with Maple Cream Icing

My pumpkin obsession continues on the blog. It was still +30 Celsius here in Winnipeg this week and there really isn’t any sign of autumn anywhere. Well, besides all the pumpkin baking I have been doing. I had an abundance of Maple Cream Sauce from our Peach Crisp recipe we posted last week and wanted to do something with it (besides drink it straight from the jar). I figured the pairing of creamy maple and pumpkin would be absolutely delicious. And it is! This loaf is extremely moist and full of rich flavours like cinnamon, nutmeg and cloves. This loaf is perfect with a mug of Chai Tea, a blanket, and a good book.

 Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.

In a large mixing bowl, combine both sugars, yogurt, and eggs.

Whisk thoroughly until blended.

Stir in the pumpkin.

Add the dry ingredients to the pumpkin mixture.

Stir until completely incorporated.

Pour into a greased loaf pan and bake in a 350 degree fahrenheit oven for 60 minutes, or until toothpick inserted comes out clean.

Cool in the pan on the wire rack for 10-20 minutes.

Let cool completely on the wire rack.

While your loaf is cooling, you can make your Maple Cream Icing.

In a medium bowl, sift your icing sugar.

I’m using the same recipe for the Maple Cream Sauce as we posed in our Peach Crisp recipe!

Pour whipping cream in a medium sauce pan.

Add 5 tablespoons of maple syrup to the whipping cream.

Next, add 3 tablespoons corn syrup and stir cream mixture over moderate heat until thickened and reduced by about one-third, approximately 15 minutes.

Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes.

Add 3-5 tbsp of maple cream sauce to your sifted icing, use as much sauce until it reaches your desired thickness.

Pour Maple Cream icing over your cooled loaf.

How amazing does this look?!

This loaf stays moist for days!

Not that it’s even going to last that long.

Enjoy!

Pumpkin Loaf with Maple Cream Icing

2016-10-16 18:39:52

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Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Ingredients

1. 1-1/2 cups flour
2. 1/2 tsp cinnamon
3. 1/2 tsp salt
4. 1/2 tsp baking soda
5. 1/2 tsp baking powder
6. 1/4 tsp ground cloves
7. 1/4 tsp ground nutmeg
8. 1 cup brown sugar
9. 1/2 cup white sugar
10. 1/2 cup Fat Free VanillaYogurt
11. 3 eggs
12. 1 cup canned pumpkin
13. 1 cup icing sugar
14. 3-5 tbsp Maple Cream Sauce (1.5 cups whipping cream, 3 tbsp light corn syrup, 5 tbsp maple syrup)

Instructions

1. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
2. In a large mixing bowl, combine both sugars, yogurt, and eggs.
3. Whisk thoroughly until blended.
4. Stir in the pumpkin.
5. Add the dry ingredients to the pumpkin mixture.
6. Stir until completely incorporated.
7. Pour into a greased loaf pan and bake in a 350 degree fahrenheit oven for 60 minutes, or until toothpick inserted comes out clean.
8. Cool in the pan on the wire rack for 10-20 minutes. Let cool completely on the wire rack.

For Maple Cream Icing

1. In a medium bowl, sift your icing sugar.
2. Pour whipping cream in a medium sauce pan.
3. Add 5 tablespoons of maple syrup to the whipping cream.
4. Next, add 3 tablespoons corn syrup and stir cream mixture over moderate heat until thickened and reduced by about one-third, approximately 15 minutes.
5. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes.
6. Add 3-5 tbsp of maple cream sauce to your sifted icing, use as much sauce until it reaches your desired thickness.
7. Pour Maple Cream icing over your cooled loaf.
8. Enjoy

By Claudia's Cookbook

Claudia's Cookbook http://www.claudiascookbook.com/

Recipe adapted from: Something Swanky