Pumpkin Tea Cake
Moist and full of fall flavor, this pumpkin tea cake is inspired from the Tartine bakery and cafe of San Francisco, a local neighborhood treasure that embodies the essence of Paris. (Adapted from Tartine, by Elizabeth Prueitt.)
1 1/3 cups unbleached flour
1/3 cup whole-wheat flour
1 ½ tsp baking powder
½ tsp baking soda
2 tsp cinnamon, ¼ tsp ground ginger, ¼ tsp allspice
1 cup + 2 tbsp pumpkin puree
1 cup vegetable oil
1 cup sugar
1/3 cup maple syrup
1/2 teaspoon salt
3 large eggs
1 tbsp sugar and pumpkin seeds for topping
Preheat oven to 325˚F, lightly butter bottom and sides of 9 by 5 inch loaf pan.
Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice into a mixing bowl.
In a separate bowl beat together pumpkin puree, oil, sugar, maple syrup, and salt until well mixed. Add eggs one at a time, mixing well after each addition.
Add the flour mixture to the pumpkin and mix until smooth. Do not over mix. Pour into prepared loaf pan. Sprinkle with sugar and pumpkin seeds topping.
Bake about 1 hour. Let cool in pan for 20 minutes and then remove.