The secret ingredient? Hulled hemp seeds (also known as hemp hearts). They add a richness and slight nuttiness that takes this loaf to the next level.
Pumpkin Loaf with Hemp Hearts
This pumpkin loaf is moist and flavourful, and topped with a sour cream glaze. The secret ingredient? Hemp hearts! They add a richness and slight nuttiness that takes this loaf to the next level.
Ingredients
- 2 cups all-purpose flour
- ½ cup hemp hearts
- 2 ½ tsp pumpkin-pie spice
- 2 tsp baking powder
- 1 tsp kosher salt
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 eggs
- ¾ cup granulated sugar
- ½ cup coconut sugar or packed brown sugar
- 1 ½ cups canned pumpkin purée
- ½ cup canola oil
- 1 ½ tsp vanilla
Sour Cream Glaze
- 3 tbsp sour cream
- 1 cup icing sugar
- 1-2 tsp hemp hearts
Instructions
- Preheat oven to 350°F. Spray a 9- x 5-inch loaf pan with cooking spray and line with parchment paper, leaving overhang on 2 sides.
- Whisk flour, hemp hearts, pumpkin-pie spice, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl.
- Whisk eggs, granulated sugar and coconut sugar in a large bowl. Whisk in pumpkin purée, oil, and vanilla. Stir flour mixture into pumpkin mixture just until combined. Pour into loaf pan and smooth top.
- Bake until golden brown and a skewer inserted in centre comes out clean, 55 minutes to 1 hour. Cool on a rack for 10 minutes, then remove from pan and cool completely on the rack.
Sour Cream Glaze
- Whisk sour cream in a bowl. Whisk in icing sugar gradually, until smooth. Add more sour cream by the teaspoonful to thin glaze if necessary. Drizzle over cake.