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
Makes: 1 loaf
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.
- 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.
Photo by Erika Kubick