It’s almost Canadian Thanksgiving!!! And do you know what that means??
Loads of yummy food!
I know, I know…it means so much more. It is, of course, mostly about giving thanks for all we have (and, aren’t we such lucky people??). But, after the last year and a half that we’ve had to manoeuvre through, getting together to share all the fall foods means more to us now than ever before.
The people over at Williams Sonoma sent over these beautiful pieces (available at their stores and online) for me to create a pretty autumn loaf.
Of course, my mind went directly to pumpkin for the season! I wanted to make an easy one bowl cake that won’t stress you out during the holidays! This one is easy peasy!!
But before we get to this recipe, I just wanted to also remind you of this beauty:
Last Thanksgiving, I gave you guys two easy way to make a pecan pie (homemade or using Williams Sonoma Pecan Pie Filling in a Jar)…
And this pie plate is so pretty, right??
If you want to try your hand at this pie, click here for all the deets!!
(and remember, if you buy a pie pumpkin – often for cheap – you can make your own! Take a peek here for instructions!!)…
Spray the pan well to make sure you get into all those beautiful little cervices!!
In a large bowl mix together your sugar and oil (no mixer required!!).
Add in your eggs, pumpkin and milk…give it a mix!
Next, add in your flour, baking powder and spices…make sure it’s all incorporated as you mix, but do not over mix this!!
Pour your silky batter into the prepared pan and tuck it into the oven!
How awesome, right? You can only imagine how glorious my kitchen smells!! All you need to do is take a slice off the top (that’s the baker’s treat – which means it has no calories!!) so the loaf will stay flat on your serving dish once it’s turned out!
I’m telling you…it’s so pretty!!!!!
Imagine this sliced and slathered with some cream cheese icing (you can find that recipe here)
Or how about you drizzle it with this silky glaze made with a hint of cinnamon, orange and all rounded out by the unique flavour of Belgian Moon wheat beer? This Belgium style wheat beer is brewed with Valencia orange peel for a subtle sweetness and bright, citrus aroma. I’ve added some additional orange extract to bring out the flavours and a touch of cinnamon to heighten the spicy flavours in the loaf! It’s a match made in heaven!!
The extra drizzle just adds another layer of flavour to this fabulous cake!!
I know you can do this…even you non-bakers out there! This is foolproof and with this beautiful pan to show off your incredible baking skills, you will never doubt yourself again!!
Go on now…what are you waiting for???
One Bowl Pumpkin Loaf with a Cinnamon Orange Glaze
I'm sure you've tried your fair share of pumpkin loaves...but this one takes the cake - literally!! So moist and flavourful, you'll be coming back for more time and time again!
- 1/2 cup canola oil (can use any mild oil)
- 1 1/2 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk (can sub in water)
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 2 cups icing sugar, sifted
- 3 tbsp Belgian Moon Wheat Ale
- 1/2 tsp ground cinnamon
- 1/2 tsp orange extract (optional)
Preheat oven to 350°F and spray your loaf pan; set aside
In a large bowl, mix together oil and sugar; add eggs and whisk together well and then add in pumpkin and milk and whisk to combine well.
Sprinkle flour over top of the wet mixture and continue to sprinkle dry ingredients (baking soda and spices) over flour and whisk into wet mixture making sure all of the spices are distributed evenly. Use a spatula to make sure the sides are scarped down all all of the mix is uniformly combined.
Scrape batter into the loaf pan and give the pan a good bang on the counter (that will ensure the mix will go into all the crevices and the pattern will come out clean); place in the middle of your oven and bake for 60-70 minutes (the top will rise and will gently 'give' when pressed gently).
When baking is complete, remove from oven and leave to cool on the counter. After about 15 minutes, cut top of loaf to ensure a flat bottom when turning over. After about 30 minutes, turn over on a cooling rack to finish cooling
In a small bowl, stir together icing sugar, cinnamon and beer until combined; add in extract (if using), stir again and drizzle over cake. Serve!!