Do you look forward to Thanksgiving or dread it?
I’m not talking about Thanksgiving on an ethical level. That’s a whole different blog. I just mean the idea of your family cozying up for three days of
rehashing childhood arguments drinking cider and catching up.
I think the answer to this question entirely depends on whether or not you’re in charge of cooking.
Unless you’re me, and no holiday’s a holiday without a thrill, like the rush you get cooking for other people.
I know, that’s what you call living on the edge.
Either way, it’s almost here, and with Thanksgiving comes the end of pumpkin season…sorta. I mean, down here in Texas the leaves JUST started to really put in a college try on the old changing colors thing. So pumpkins will probably be with us for a while.
Still, we’re about to move onto red food dye, chestnuts (Lol, have you ever had a chestnut you liked? If so, PLEASE tell me in the comments. I pretty much gave up on those things.), and off in the distance, I can see a glimpse of winter citrus.
For today, I’m giving pumpkin another go. And since Mondays are #CakeDays and not Pie Days, I went with the hearty, trusty loaf cake. This one is topped with a pecan streusel, and anything with a streusel topping counts as breakfast in my book.
Or, you know, you could put ice cream on it. It’ll help you deal with the stress that washes over you as 12 family members pile in through your mudroom screaming about their various, unique allergies.
Pumpkin Streusel Coffee Cake
Makes 9 x 5 loaf
Notes: You know those loaf bread or cake recipes that are so annoying because they never actually fill up your loaf pan? Even if you have an 8 x 4 in? Well this is the opposite of that. This cake barely fits in the 9 x 5 in dish (perfect, in my opinion), but you could also try cooking this in a 9 x 13 in sheetpan, in mini loaf pans, or even in muffin cups. Adjust cooking time down for any of those options though.
The streusel recipe is from Veganomicon.
¼ cup all-purpose flour
3 Tablespoons brown sugar
¼ teaspoon cinnamon
¼ teaspoon allspice
1 Tablespoon canola or grapeseed oil
1 Tablespoons maple syrup
1 cup chopped pecans
2 cups whole wheat flour
1 cup all-purpose flour
¼ cup packed brown sugar
½ cup white sugar
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons pumpkin pie spice
1 15 oz. can pumpkin purée (solid pack)
½ cup coconut oil
1 ½ cups unsweetened almond milk
1 teaspoon vanilla
2 Tablespoons maple syrup
1. Preheat the oven to 350º F. Line a 9 x 5 in (that’s large!) loaf dish with a parchment sling and spray with canola or grapeseed oil.
2. In a small bowl, make streusel. Combine flour, brown sugar, cinnamon, and allspice. Drizzle with grapeseed oil and maple syrup and crumble in your fingers until crumby. Gently mix in pecans.
3. In a medium bowl whisk together dry ingredients: wheat flour, white flour, white sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
4. In a large bowl, whisk together wet ingredients: pumpkin purée, coconut oil, maple syrup, vanilla, almond milk, and vinegar. Add dry ingredients to the large bowl and stir gently just until combined. Use a fork to break any clumps.
5. Pour into the loaf pan and smooth. Top with an even layer of streusel. Place on a small baking sheet to catch any batter or streusel that bubbles over. Bake 45-55 minutes, or until a skewer or knife inserted in the center comes out clean. Let cool and serve.