Is there anything better than baking when the weather starts getting cool? We invite you to try out this tasty recipe from Let’s Bake! Over 100 Dessert Recipes for Gifting & Giving by home baker Gail Sweeney.
Pumpkin Loaf with Maple Glaze & Maple Pecans
Equipment: A 9 x 5 or 9 x 4-inch loaf pan lined with parchment paper, a large mixing bowl
The maple glaze and maple candied nuts harmonize well with the pumpkin flavor in this nicely spiced tender loaf. There’s just enough ginger to give the loaf a touch of warmth for enjoying on a cold crisp day. This is a nice loaf to bring to community gatherings as most everyone can enjoy it. Plus it’s vegan!
Ingredients
For the Loaf
1¾ cups flour
1½ teaspoons cinnamon
¾ teaspoon ginger
¼ teaspoon allspice
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon flaxseed mixed with 2½ tablespoons water (this is your flaxseed egg)
15 ounces, 1½ cup pure pumpkin puree
1¼ cups brown sugar
½ cup Canola oil or any
other vegetable oil
¼ cup almond milk
For the Glaze
⅓ cup maple syrup
1½ cups icing sugar
A pinch of salt
For the Maple Pecans
1 cup pecans, lightly salted
½ cup maple syrup
Directions
To start with the loaf, preheat the oven to 350°F. Combine the flaxseed with the water and let sit until the mixture thickens (about 15 minutes). In a large bowl combine the pumpkin puree, sugar, oil, almond milk, then the flaxseed.
With a hand whisk, mix until the ingredients are well incorporated. On a large piece of parchment paper, whisk together the flour, spices, and salt. Add the dry ingredients to the wet ingredients and combine well.
Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake for 1 hour and 5 minutes or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 20 minutes. Then release onto a cake rack to cool completely.
Towards the end of the loaf’s baking time, start making the glaze. In a small saucepan on medium low heat, combine the maple syrup and icing sugar. Continue whisking until there are no lumps and the glaze has a nice pouring consistency. If the glaze needs to be thicker, add more icing sugar. Remove from the heat and continue whisking for a few minutes as the glaze cools down in order to ensure a smooth consistency. Pour over the lukewarm cake in two layers.
Garnish with maple pecans. Heat the maple syrup in a skillet until it reaches a slow boil. Add the pecans and stir the nuts until the maple syrup has crystallized around them. Scrape the nuts onto a parchment covered board and quickly separate them with an offset spatula. Use as needed.
GAIL SWEENEY has been baking and tweaking her recipes for over 25 years, providing specialty markets, bistros and boutique stores with her renowned goods. Her love for baking stems from the happiness it brings to others. Also an aspiring food photographer, her recipes have been featured in local newspapers and television in Ontario, Canada.
