Pumpkin Loaf Cake

• Vegetarian

• Produce

  • 3/4 cup Pumpkin puree, canned

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 tsp Vanilla bean paste

• Baking & Spices

  • 1 cup All-purpose flour
  • 3/4 tsp Baking soda
  • 1/2 cup Brown sugar, lightly packed light
  • 1/2 cup Powdered sugar
  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 tbsp Turbinado sugar
  • 1 tsp Vanilla extract
  • 1/2 cup White sugar, granulated

• Oils & Vinegars

  • 1/2 cup Vegetable or canola oil

• Nuts & Seeds

  • 1 Pecans

• Dairy

  • 1/3 cup Buttermilk

Found on savingdessert.com

Description

Ingredients

• ½ cup granulated white sugar
• ½ cup lightly packed light brown sugar
• 2 large eggs
• ½ cup vegetable or canola oil
• ¾ cup canned pumpkin puree (not pie filling)
• ⅓ cup buttermilk, well shaken
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice (see note below for a DIY recipe)
• 1 tablespoon turbinado sugar (optional)For the buttermilk icing:
• ½ cup powdered sugar (more or less as needed for desired consistency)
• ½ teaspoon vanilla bean paste (or vanilla extract)
• 1 tablespoon buttermilk (plus more if needed)
• Chopped pecans for garnish

Directions

• Preheat oven to 350 degrees. Lightly grease the sides and bottom of an 8½ by 4 inch loaf pan. Set aside.
• In a medium mixing bowl, whisk together the sugars, eggs and vegetable oil until smooth.
• Add the pumpkin puree, buttermilk and vanilla to the egg mixture and whisk until combined.
• Place a fine mesh sieve / sifter over the bowl with the egg and buttermilk mixture. Add the flour, baking soda, salt and spice to the sieve and sift over the bowl with the egg mixture. Use a rubber spatula to gently fold the dry ingredients into the egg and buttermilk mixture. Blend until smooth.
• Pour the batter into the prepared pan and sprinkle with turbinado sugar, if using.
• Bake at 350 degrees for 50 to 55 minutes or until the center is set and firm to the touch, and the cake is lightly browned and cracked down the middle.
• Remove and allow the cake to rest for 10 to 15 minutes, then remove to a wire rack to cool. Drizzle with icing if desired.To make the buttermilk icing:
• Whisk together the powdered sugar, vanilla bean paste and buttermilk until smooth. Add a little more sugar or buttermilk as needed for desired consistency. Drizzle over the top of the cooled cake, sprinkle with chopped pecans, slice and serve.