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.
2 cups all-purpose flour 1/2 cup hemp hearts 2 1/2 tsp pumpkin-pie spice 2 tsp baking powder 1 tsp kosher salt 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg 2 eggs 3/4 cup granulated sugar 1/2 cup coconut sugar (or packed brown sugar) 1 1/2 cups canned pumpkin purée 1/2 cup canola oil 1 1/2 tsp vanilla Sour Cream Glaze 3 tbsp sour cream 1 cup icing sugar 1-2 tsp hemp hearts Preheat oven to 350°F. Spray a 9 x 5-in. 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. 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. Sprinkle with hemp seeds.