Time: 15 minute preparation; 60 minute baking
Music Selection: The Byrds – Turn, Turn, Turn
This is a great loaf for breakfast, lunch or high tea. I like this version as it is not too sweet and it has a mild hint of coconut. While making this loaf, it reminded me that it is a loaf that is appropriate for happy (bbqs, potlucks, brunch, etc) and sad (funerals, breakups, etc) life events. Hence, pairing it with “Turn, Turn, Turn” which interestingly is an adaptation of the words written in a canonical chapter of the Bible – Ecclesiastes. The words were written around 400 – 250 BC and still seem so appropriate. Enjoy.
1 ½ cups flour
½ cup brown sugar
½ tsp salt
¾ cup pumpkin pure’e
½ cup coconut oil, melted (as an alternative, use melted butter)
¼ cup vanilla yogurt
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp allspice
¼ tsp cloves
½ cup chopped pecans (or as an alternative, walnuts)
Pepitas (shelled, roasted and salted pumpkin seeds
½ cup icing sugar
3 Tbsp melted butter
1-2 Tbsp cream or milk
Preheat oven to 350 deg F. Oil and lightly flour a loaf pan (9x5x3). In large bowl, mix together flour, sugar, salt, spices and nuts. In separate bowl, mix eggs, yogurt, pumpkin and mix in the melted coconut oil. Combine the wet ingredients with the flour. Once mixed thoroughly, pour into loaf pan. If you are not going to ice the cake, you can sprinkle some pepitas on top and bake for 60 minutes, until center of loaf is cooked (use toothpick test).
If you are going to ice the cake, bake it without pepitas for 60 minutes; then let it cool for at least 15 – 20 minutes. Mix the icing sugar and butter together. Slowly mix in some of the cream until the icing is spreadable but not runny. Spread on loaf and then top with additional pepitas.
Serve with butter, jams and honey!
Tip if making in morning: mix all the dry ingredients the night before in one bowl. In second bowl, mix all wet ingredients and leave in fridge. In the morning, heat oven, mix and bake! Saves you about 15 minutes! Breakfast ready in 60 – 75 minutes.