Orange-Glazed Pumpkin Loaf Cake

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

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

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

Preheat oven to 350F.  Grease an 8"x4" 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.