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Pumpkin Bread With Meringue Topping

Pumpkin puree and pie spice make for a moist, flavorful bread sweetened by Domino® Granulated and Light Brown Sugar, then topped by a light, airy meringue.

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Ingredients

For the pumpkin bread

  • 1 ¾ cups All-purpose flour

  • 1 teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt 
  • 2 teaspoons Pumpkin pie spice 
  • 1 1/3 cups Pure pumpkin puree
  • ¾ cup Domino® Light Brown Sugar
  • ½ cup Domino® Granulated Sugar, Easy Baking Tub
  • 2/3 cup Vegetable oil
  • 2 large Eggs, at room temperature
  • 1 ½ teaspoons Pure vanilla extract

For the meringue

  • 3 Egg whites, at room temperature

  • ¾ cup Domino® Granulated Sugar, Easy Baking Tub
  • ½ teaspoon Pure vanilla extract

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Instructions
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Prep Time: 25 minutes / Cook Time: 55 minutes / Yields: 6-8 servings

Step 1

Preheat oven to 350°F. Grease and flour one loaf pan.

Step 2

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.

Step 3

In a large bowl, whisk together the pumpkin puree, both sugars, oil, eggs, and vanilla. Add the dry mixture and mix until well combined. Pour into prepared loaf pan. 

Step 4

Bake for 55-60 minutes or until a toothpick inserted in the middle of the bread comes out clean. Remove from oven and allow to cool for 5 minutes in the pan. Carefully remove from pan.

Step 5

Prepare the meringue by combining egg whites and sugar in a large heat proof bowl. Set the bowl over a saucepan with simmering water. Whisk the mixture constantly until the sugar has completely dissolved and the mixture reaches 160°F. Remove from heat. Using a handheld mixer beat on high speed until the mixture forms glossy, stiff peaks and has cooled down, about 8-10 minutes. Add the vanilla extract and beat until combined. Using a spatula, top pumpkin bread with meringue. Using a kitchen torch, heat the meringue until golden brown.

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