For Day Four of Thanksgiving Week I present to you: The Pumpkin Loaf.
Because everyone needs something seasonally appropriate to nibble on in the morning, right?
Right.
Especially when said nibbly item is a loaf of pumpkin bread covered in a thick layer of icing.
This loaf starts with the basics: pumpkin puree, maple syrup, coconut oil, and plenty of vanilla, but gets an upgrade in the pumpkin spice department in the form of a chai-inspired blend of spices like cinnamon, ginger, nutmeg, cardamom, cloves, and black pepper. Then, just to make it extra special, this loaf gets topped with a thick layer of icing.
Yes, please.
It’s also made with my favorite white whole wheat flour for a whole grain-packed breakfast loaf that honestly tastes every bit as good as the ones your grandma used to make. Maybe better- I have no idea how good of a baker your grandma was. Mine is pretty darn good, though, and this one can definitely hold its own in her kitchen.
Picture this: it’s Thanksgiving morning, and you’re busy running around to get everything made, set up, and ready to eat. You’ve sampled bites of this and that, but haven’t really eaten a meal yet, and are starting to turn into the grumpy, hungry version of yourself (please tell me I’m not the only one). And then, like a gift from the gods, this loaf descends from the heavens and lands on your countertop, ready to be sliced and eaten in a moment’s notice.
It’s dense, moist, pumpkin-y, chai spiced, and still soft and fluffy enough to feel like it’s bordering on cake territory, despite being a perfectly acceptable breakfast option. The icing on top is thick, creamy, slightly sweet, and made from just four simple ingredients (hello coconut butter, coconut oil, honey, and vanilla).
Sound too good to be true? IT’S NOT. Make this loaf the night before Thanksgiving (or heck, make it today and stick it in the freezer until the night before) and you can be the proverbial hero of Thanksgiving morning.
The combination of pumpkin, chai spices, and a slightly sweet coconut icing goes perfectly with a cup of tea or coffee, and the protein, fiber, healthy fats, and whole grains in this loaf will be sure to keep you full and happy before the big meal!
I hope you love this recipe as much as I do! If you make it, leave a comment below, or take a picture and share it with me on Instagram! And don’t forget to check out my PANTRY STAPLES page to stock up on ingredients for this recipe!
Stay tuned this week for three more brand new Thanksgiving recipes, as well as the Thanksgiving Recipe Roundup on Monday, November 20th!
Chai Spiced Pumpkin Loaf with Coconut Butter Icing
Ingredients
- 1 cup unsweetened pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut oil or butter melted
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Coconut Butter Icing
- 1/4 cup coconut butter*
- 3 Tablespoons virgin coconut oil
- 1 Tablespoon honey or maple syrup
- 1/4 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 350 degrees Fahrenheit. Grease a standard loaf pan with non-stick spray or line with parchment paper, for easier clean-up.
- 2. Put first five ingredients into a mixing bowl and whisk to combine (pumpkin puree, maple syrup, melted coconut oil/butter, egg, and vanilla). Add in all remaining ingredients (flour + spices) and stir with a wooden spoon or rubber spatula until combined. Do not overmix.
- 3. Pour batter into loaf pan, and bake for 35-40 minutes, or until loaf is golden and cooked through.
- 4. Let loaf cool at room temperature for 10-15 minutes, then transfer to a cooling rack and let cool completely.
- 5. Make Icing: If your coconut butter and oil are both soft at room temperature, simply put all icing ingredients into a small bowl and stir well to combine. If they are solid at room temperature, gently soften both of them in the microwave in 5-second increments until soft enough to scoop and measure. When warm, the icing can be drizzled over the cake. When slightly chilled (stick in the fridge for 10 minutes), it takes on a consistency similar to cream cheese frosting and needs to be spread over the loaf.
- 6. When loaf is completely cooled, drizzle/spread the icing on top, then cut and serve. Leftovers keep well at room temperature for up to 5 days. Alternately, the entire loaf can be wrapped and frozen for up to a month, then defrosted at room temperature before eating. If freezing ahead of time, I recommend leaving the icing off and icing it when you're ready to eat.