You are viewing this article in the archives. For the latest breaking news and updates in Ann Arbor and the surrounding area, see
Posted on Thu, Jan 26, 2012 : 8 a.m.

Orange-glazed pumpkin loaf cake tastes so good nobody will ever know it's made with whole wheat

By Mary Bilyeu


Mary Bilyeu | Contributor

Winter has arrived in Ann Arbor, both officially and weather-wise. That means it's prime season for cocoa or tea, something to help us all stay warm. And who wouldn't want a piece of cake to go along with that?

This pumpkin loaf cake is so easy to make, and offers a great way to disguise the health benefits of whole wheat flour. A sweet treat with some redeeming nutritional value — how fabulous is that? And the orange glaze is so vividly flavorful — a perfect complement to the cake.

You could easily add some dates and/or some walnuts to the batter, if you'd like. Sometimes I want a bread or a cookie or ice cream with lots of goodies stirred in, but sometimes simplicity rules the day. The day I baked this cake, I was in more of a minimalist mood.

No matter how you serve it, or what you serve it with, just be sure to try this. It's really lovely!

Orange-Glazed Pumpkin Loaf Cake

1/4 cup melted butter
1/4 cup light-flavored oil
1 cup pumpkin puree
2/3 cup brown sugar
2 eggs
2 teaspoons cinnamon
1 teaspoon nutmeg
1-1/4 teaspoons baking soda
1 teaspoon kosher salt
1-1/3 cups whole wheat flour

1/2 cup confectioners' sugar
2 tablespoons orange marmalade
2 tablespoons fresh orange juice

Preheat oven to 350. Grease an 8x4-inch glass loaf pan.

In a large bowl, combine butter, oil, pumpkin, brown sugar, eggs, cinnamon, nutmeg, baking soda and salt.  Stir in the flour, and pour batter into the prepared pan. Bake for 45-50 minutes until a tester inserted into the center comes out clean. Let the cake rest for 10 minutes, then remove from pan and let cool completely on a rack.

In a small bowl, combine the glaze ingredients; pour over the cake and spread glaze to the edges, letting it drip down the sides. Let glaze set before cutting.

Makes 1 cake.

Thumbnail image for Thumbnail image for Thumbnail image for Thumbnail image for Thumbnail image for Thumbnail image for Thumbnail image for Thumbnail image for Thumbnail image for Bilyeu

Mary Bilyeu writes about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions or comments or suggestions:

You should also visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.