I adore Fall with all her earthy tones and hypnotic aromas, but this year it has taken me a while to embrace the season. A generous slice of this swirly Pumpkin Loaf With Pecan Pumpkin Spice Glaze, bursting with the flavours and spices synonymous with the season, helped to ease me into the here and now.
Between thanksgiving and halloween, there is no escaping the ubiquitous, festively coloured fruit. How I've gone this long without baking up a pumpkin treat is a little puzzling. I did manage to whip up pumpkin pie smoothies, pumpkin granola, pumpkin caramel and pumpkin ice cream, but have not yet gotten around to editing the photos. BUT I am pleased to say I am putting my ridiculous collection of Bundt pans to use and that deserves a YAY!
As previously mentioned in my pancakes post, I have been playing around with banana flour. As much as I adore coconut flour, I seem to have more consistent results using banana flour. I also appreciate that it doesn't impart much, if any, of a banana flavour. This allowed the pumpkin, spices and wonderful vanilla flavour to shine.
I tinkered with another version, where I paired the banana flour with pecan flour, but it still needs some tweaking. Instead, I first caramelized the pecans using maple syrup and then ran them through my food processor to ground them into a coarse flour consistency. Incorporating the pecan into the glaze this way added interest to both the texture and flavour.
It turned out better than I'd expected and was one of our Thanksgiving showstoppers. I had hoped we would have leftovers, so that we could do what we normally do with extra banana bread - make French toast. So YUMMM!
This loaf on its own was melt in-your-mouth delicious, but this pan really upped its game in the looks department. I adore this design. It makes the simplest of baked and frozen treats look like works of art. Look at those hypnotic grooves and swirls! You can add nuts or chocolate chips/chunks for additional texture and overall awesomeness.
More Pumpkin Pleasures:
Spicy Pumpkin Bundt with Pumpkin Caramel Sauce
Mini Maple Pumpkin Pies with Pumpkin Spice Whipped Cream
Ingredients
Cake:
- 170 grams banana flour 1 cup
- 2 grams ground cinnamon 1 teaspoon
- 0.5 grams ground nutmeg ¼ teaspoon
- 2.5 grams salt ½ teaspoon
- 2 grams baking soda ½ teaspoon
- 1.8 grams baking powder ½ teaspoon
- 285 grams coconut sugar 1 ½ cups
- 60 grams coconut milk ½ cup, liquids drained
- 3 large eggs
- 5 grams Rodelle Reserve vanilla extract 1 teaspoon
- 180 grams pumpkin puree 1 cup, fresh or canned
Glaze:
- 53 grams pumpkin puree 3 tablespoons
- 3 grams maple syrup to taste 1 tablespoon
- 6 grams ground pecans 1 tablespoon
- 2.5 grams Rodelle vanilla bean paste ½ teaspoon
- 55 grams coconut milk ¼ cup, more or less depending on your thickness preference for the glaze
- pumpkin spice to taste
Garnish
- chopped roasted pecans
Instructions
To make the cake:
- Preheat oven to 350ºF. Grease Bundt pan, place on a baking sheet and set aside.
- Sift flour, cinnamon, nutmeg, salt, baking soda, baking powder and cloves onto a sheet of parchment.
- In a large mixing bowl, whisk the sugar, coconut milk (solids only), eggs and vanilla extract until fully combined. Stir in the pumpkin puree.
- Add the dry ingredients to the pumpkin mixture and mix until fully incorporated.
- Add batter to pan and tap pan on a flat surface a couple times so the the batter settles into the design of the pan. Place pan back on baking sheet and place on the middle rack of the oven.
- Bake for an hour, or until a tester inserted in the middle of the cake comes out clean.
- Allow to cool in the pan on a wire rack for about 10 minutes, then turn the cake out onto the wire rack and allow to cool completely.
To make the glaze:
- Mix all ingredients until desired sweetness and consistency are achieved. Pour over cake and top with roasted pecans.
Notes
Taylor | Perpetually Hungry says
I have never used banana flour before but this looks like the perfect recipe to try it out on! I love this and the pecan pumpkin spice glaze sounds to die for!
I Sugar Coat It! says
Thanks, Taylor! I've quite enjoyed working with the flour.
Noel says
I've never heard of banana flour. Will have to investigate. I am in love with that fancy loaf pan you've used!
I Sugar Coat It! says
Check out my banana pancakes post - links to more information provided there.
Dawn @ Words Of Deliciousness says
I have never heard of banana flour before, interesting. This pecan pumpkin loaf is beautiful. I like that you use pumpkin puree in the glaze.
I Sugar Coat It! says
Thanks, Dawn! The glaze was one of those 'let's see what will happen if...' moments. 🙂
Ilona @ Ilona's Passion says
Amazing photos! and the cake looks incredible, yummy!
I Sugar Coat It! says
Thanks, Ilona!
Paula says
A showstopper of a dessert loaf for sure! Love that you caramelized the pecans, the glaze must have been as wonderful as the loaf.
I Sugar Coat It! says
Caramelized nuts don't not stand a chance around me. 😉 Thanks, Paula.
Peter @ Feed Your Soul Too says
I am totally loving the look of this cake. Such good fall flavors too.
I Sugar Coat It! says
Thanks, Peter. Love the warm, spicy fall flavours.
Lokness @ The Missing Lokness says
Banana flour? That is the first time I have ever heard of it. Does it has any hint of banana flavor or just bland? This is a fun bundt shape. I really like it! And that pumpkin maple syrup.... Sounds soooo good!
I Sugar Coat It! says
Very mild banana flavour that is not noticeable once baked, making it quite versatile. I adore this pan too!
fabiola@notjustbaked says
Fun pan, interesting ingredients, looks great!
I Sugar Coat It! says
Sounds like we have a trifecta! 😉
Olivia @ Olivia's Cuisine says
Totally in love with this loaf. Looks and sounds amazing! Plus that glaze? I'm in heaven!
Amanda@ChewTown says
I must admit, I didn't realize banana flour existed. I have used coconut flour but find that it soaks up so much of the liquid that it really changes the consistency of the bake. This pumpkin spice cake looks so delicious!
Marsha | Marsha's Baking Addiction says
Oh my, this loaf looks so good! The shape of it captures all the glaze perfectly - scrumptious!