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Pumpkin Nut Loaf with Maple Whipped Cream

2 loaves and 12 servings



Nutritional Facts Per Serving

7.3 g
70.6 g
2.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 446
  • Fat 16.2 g
    • Saturated  
    • + Trans 
  • Cholesterol 89 mg
  • Sodium   468 mg
  • Carbohydrate 70.6 g
    • Fibre   2.8 g
    • Sugars  
  • Protein 7.3 g
    • Vitamin A 82 %
    • Vitamin C 7 %
    • Calcium 7 %
    • Iron 18 %


Preheat oven to 350 degrees F. Lightly grease 2, preferable non-stick, loaf pans. In a bowl, beat together eggs, pumpkin, sugar, and apple sauce. Sift together dry ingredients, and then mix into egg mixture until just combined. Fold in nuts. Spoon and divide mixture into loaf pans. Bake for 55-65 minutes, or until a toothpick inserted into the centre of each loaf pull outs clean.

When cool enough to handle, unmould loaves. Whip cream until soft peaks form. Whip in maple syrup until stiff peaks form. Serve slices of loaf with a dollop of the whipped cream alongside. Garnish with mint sprig.

Note: Pumpkin is a good source of vitamin A. Non-stick loaf pans are sold in most of our stores.

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