Pumpkin Loaf w a Meringue Topping

• All-purpose flour, 1 cup, 120g
• Salt, 1 teaspoon, 6g
• Baking powder, 1 teaspoon, 4g
• Baking soda, 1 teaspoon, 5g
• Pumpkin pie spice, 1 tablespoon, 7g
• Granulated sugar, ⅓ cup, 67g
• Brown sugar, ⅓ cup, 67g
• Olive oil, ⅓ cup, 72g
• Pumpkin purée, 1 cup, 240g
• Egg, 1 large (or 60g plant-based yogurt for vegan option)

• Egg whites, 3 large, approx. 90g
• Salt, pinch
• Cream of tartar, ¼ teaspoon, 1g
• Granulated sugar, 6 tablespoons, 75g
• Vanilla extract, ½ teaspoon, 2g

Make the Loaf Batter:

In a large bowl, whisk together 1 cup (120g) flour, 1 tsp (6g) salt, 1 tsp (4g) baking powder, 1 tsp (5g) baking soda, and 1 tbsp (7g) pumpkin pie spice.

In a separate bowl, mix ⅓ cup (67g) granulated sugar, ⅓ cup (67g) brown sugar, ⅓ cup (72g) olive oil, 1 cup (240g) pumpkin purée, and 1 large egg until smooth.

Combine wet and dry ingredients, mixing until just incorporated.

Bake the Loaf:

Pour the batter into a greased or parchment-lined loaf pan.

Bake at 350°F (175°C) for 16–19 minutes or until a toothpick comes out mostly clean.

Let the loaf cool completely.

Make the Meringue:

In a clean mixing bowl, beat 3 egg whites (90g) on medium speed until frothy.

Add a pinch of salt, ¼ tsp (1g) cream of tartar, and ½ tsp (2g) vanilla extract.

While continuing to beat, gradually add 6 tbsp (75g) sugar — about 2 tbsp at a time — until the meringue reaches stiff, glossy peaks.

Add the Meringue & Bake Again:

Spread the meringue over the cooled loaf.

Bake at 325°F (160°C) for 7–10 minutes, or until the meringue peaks are lightly golden.