This tea infused pumpkin loaf is a cozy snacking cake to serve during autumn and winter days. Houjicha, a roasted Japanese green tea is one of my favorite teas for baking, especially paired with pumpkin and warm spices. It’s rich and smooth with notes of coffee, dark chocolate and roasted buckwheat. While this loaf is perfect sprinkled with a little sugar before going in the oven, I’ve shared a mascarpone cream cheese frosting for something more decadent.
Ingredients
Flour. Hayden Mills All Purpose Sonora is my go-to.
Baking powder and soda. For rise and a tender crumb.
Salt. To balance the flavors.
Houjicha. Roasted green tea. I love Rishi Tea’s Houjicha.
Spices. For a warm cozy flavor.
Pumpkin. I prefer to roast my own squash and puree it until silky smooth but feel free to use canned pumpkin.
Brown Sugar. Moisture and notes of caramel.
Granulated Sugar. Sweetness and soft tender loaf.
Avocado oil. Moist soft crumb.
Vanilla. Sweet creamy flavor.
Eggs. Richness, flavor and structure.
Variation
Sprinkle to top of the loaf with 2 tbsp granulated sugar before going into the oven.
Print
Pumpkin Houjicha Cake
Ingredients
1 3/4 (230g) all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tbsp finely ground houjciha
2 teaspoons cinnamon
1 tsp nutmeg
1/4 ground cloves
1/4 tsp ground ginger
1 cup + 2 tbsp (255g) roasted squash puree or canned pumpkin
1 cup (250ml) avocado oil
1 cup (200g) light brown sugar
1/3 cup (60) granulated sugar
1 tsp vanilla extract
3 large eggs, at room temperature
Mascarpone Cream Cheese Frosting
8 ounce cream cheese, at room temperature
1 cup (120g) powdered sugar
1 tsp vanilla extract
1/2 cup (113g) unsalted butter, at room temperature
1/4 cup (60g) mascarpone
matcha for dusting, optional
Instructions
- Preheat the oven to 325. Butter or spray a 9 by 5 inch loaf pan and line with parchment paper, leaving an overhang.
- Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and cloves into a mixing bowl. Whisk in the ground houjicha and set aside.
- In another mixing bowl (or the bowl of your stand mixer) beat together the squash puree, oil, both sugars and salt until well combined. Add the eggs one at a time, mixing after each addition. Scrape down the sides of the bowl. On low speed add the flour mixture. Continue beating for a few more seconds to make a smooth batter.
- Transfer the batter to the prepared loaf pan and smooth out the top. Bake for 60-75 minutes or until a cake tester inserted in the center comes out clean. Let cool in the pan for 20 minutes, then invert it onto a cooling rack to cool completely.
Make the frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar and vanilla on medium-high speed until soft and creamy, about 2-3 minutes.
- Add the butter and continue beating until light and airy, 2 more minutes. Add the mascarpone and beat until fluffy. Frost the loaf, and lightly dust with matcha powder.
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