A wholesome pumpkin loaf paired alongside a maple-kissed spread made with artisan cheese and cultured butter. It's a healthy breakfast or a hearty dessert. Loosely adapted from Cookie + Kate. —Erika Kubick
What You'll Need
coconut oil, gently melted
eggs, at room temperature
freshly grated nutmeg
1 1/4 cups
cup buckwheat flour
Maple Cheese Spread
Preheat oven to 325° F. Grease your loaf pan with a bit of butter.
In a large bowl, beat together the oil and syrup. Add eggs and beat until no strings of egg white remain. Whisk in the pumpkin puree, kefir and vanilla.
In a separate bowl, whisk together the salt, cinnamon, ginger, nutmeg, cloves, flour, and baking soda.
Add dry ingredients to wet, and fold together in about twelve strokes. Do not over stir.
Pour batter into greased loaf pan. Sprinkle the top with turbinado sugar and pepitas.
Bake for 55 - 60 minutes. Be sure to use a clean butter knife to test for doneness. If the knife pulls out clean, you're good to go. Let cool for 30 minutes.
While the bread is cooling, beat together the frosting ingredients until smooth.
Cut into generously thick slices. and serve with heavy smearing of cheese butter.