Author Notes
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
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Ingredients
- Pumpkin Loaf
-
1/4 cup
coconut oil, gently melted
-
1/4 cup
kefir
-
1/2 cup
maple syrup
-
2
eggs, at room temperature
-
1 cup
pumpkin purée
-
1 teaspoon
vanilla extract
-
1 teaspoon
salt
-
1/2 teaspoon
cinnamon
-
1/2 teaspoon
ginger
-
1/4 teaspoon
freshly grated nutmeg
-
1/4 teaspoon
ground cloves
-
1 1/4 cups
cup buckwheat flour
-
1 teaspoon
baking soda
-
3 teaspoons
turbinado sugar
-
2 tablespoons
toasted pepitas
- Maple Cheese Spread
-
5 ounces
fresh cheese
-
2 ounces
butter
-
2 teaspoons
maple syrup
-
2 teaspoons
honey
-
1/4 teaspoon
vanilla
Directions
-
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.
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While the bread is cooling, beat together the frosting ingredients until smooth.
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Cut into generously thick slices. and serve with heavy smearing of cheese butter.
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