Pumpkin Pancake Loaf
This pumpkin pancake loaf takes everything I love about a cozy fall breakfast and puts it in one loaf tin. We’re talking soft, thick slices topped with vanilla bean yogurt, salted pumpkin caramel, and flaky sea salt. Honestly, breakfast with caramel was never going to be a hard sell.
Servings: 4
Calories: 312.6kcal
Ingredients
Pumpkin Pancake Loaf:
- 125 g Pumpkin Purée (H-E-B Organics)
- 226 g Nonfat Greek Yogurt (Fage)
- 2 Large Eggs (Vital Farms)
- 60 g Liquid Egg Whites (H-E-B)
- 60 ml Nonfat Milk (Whole Foods)
- 60 g Unbleached All-Purpose Flour (King Arthur)
- 46.5 g Vanilla Milkshake Protein Powder (Quest)
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Cinnamon
- 1 pinch Salt
- Olive Oil Spray
Salted Pumpkin Caramel:
- 56 g Caramel Gooeyness (Fine & Raw)
- 10 g Pumpkin Purée (H-E-B Organics)
Vanilla Bean Yogurt:
- 339 g Nonfat Greek Yogurt (Fage)
- 6 g Cheesecake Instant Pudding Mix (Jell-O)
- 5 g Vanilla Bean Paste (Nielsen Massey)
Topping:
- Flaky Sea Salt (to Finish)
Instructions
Pumpkin Pancake Loaf:
- Preheat your oven to 350°F. Lightly coat a loaf tin with olive oil spray and line with parchment paper, leaving some overhang for easy removal.Olive Oil Spray
- Whisk the eggs in a large mixing bowl. Add the yogurt, pumpkin purée, egg whites, and milk and mix until smooth.125 g (1 cup) Pumpkin Purée, 226 g (1 cup) Nonfat Greek Yogurt, 2 Large Eggs, 60 g (0.25 cup) Liquid Egg Whites, 60 ml (0.25 cup) Nonfat Milk
- Add the remaining batter ingredients and mix until smooth and combined.60 g (0.5 cup) Unbleached All-Purpose Flour, 46.5 g (1.5 scoop) Vanilla Milkshake Protein Powder, 1 tsp Baking Powder, 1/2 tsp Baking Soda, 1/2 tsp Cinnamon, 1 pinch Salt
- Pour the batter into your prepared loaf tin and smooth the top.
- Bake for 35–40 minutes, checking with a toothpick inserted into the center. It should come out clean or with a few moist crumbs, rather than wet batter. Start checking at 35 minutes, as oven temperatures may vary.
- Allow the loaf to cool before removing it from the tin and cutting into 8 even slices.
Salted Pumpkin Caramel:
- Stir the caramel and pumpkin purée together in a small bowl until smooth and fully combined.56 g (0.25 cup) Caramel Gooeyness, 10 g (1 tbsp) Pumpkin Purée
Vanilla Bean Yogurt:
- Add the Greek yogurt, cheesecake pudding mix, and vanilla bean paste to a bowl.339 g (1.5 cups) Nonfat Greek Yogurt, 6 g (2 tsp) Cheesecake Instant Pudding Mix, 5 g (1 tsp) Vanilla Bean Paste
- Mix until smooth, thick, and creamy. Refrigerate until ready to serve.
Topping:
- For each serving, plate 2 slices of the loaf and top with ¼ of the prepared vanilla bean yogurt and ¼ of the salted pumpkin caramel.
- Finish with a sprinkle of flaky sea salt.Flaky Sea Salt
Nutrition Information
Pumpkin Pancake Loaf
Serving Size
1 Serving
Amount per Serving
Calories
312.6
% Daily Value*
Fat
9.9
g
15
%
Saturated Fat
1.5
g
9
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
1
g
Cholesterol
106.4
mg
35
%
Sodium
191.9
mg
8
%
Potassium
339
mg
10
%
Carbohydrates
29.5
g
10
%
Fiber
2
g
8
%
Sugar
12.6
g
14
%
Protein
31.4
g
63
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.