During the fall and winter season this Gingery Goji Pumpkin loaf is one of my absolute favorite things to bake. The recipe is easy and straightforward, with added benefit for nourishing the eyes!
Moist Gingery Goji Pumpkin Loaf Cake | 南瓜枸杞生姜蛋糕
Makes 1 large loaf, 6 servings
VEGETARIAN | NUT-FREE
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3 cups of all-purpose flour 中筋面粉
2 tsp baking soda 苏打粉
2 cups of raw cane sugar 蔗糖
1 tsp ground cinnamon 肉桂粉
1 cup of virgin coconut oil 天然椰子油
1 can (15 ounces) of pumpkin puree 南瓜泥
3 eggs 鸡蛋
1 tbsp chopped ginger 姜
1 cup of soaked Goji Berries, divided 枸杞
1/2 tsp salt 盐
Maple syrup or honey 蜜糖
Preheat the oven to 350 F.
Prepare a loaf pan by oiling the pan with a think layer of coconut oil or oil of your choice.
Blend sugar, coconut oil, pumpkin, eggs, baking soda, cinnamon, ginger, 2/3 cup of goji berries, and salt in a blender until smooth.
In a mixing bowl, combine flour with the blended puree.
Use a paper tower to dry 1/3 cup of soaked goji berries. Fold them into the batter.
Pour batter in the pan and bake for about 50 minutes. You can check it a little earlier to ensure you do not over bake your cake. To check the doneness of your cake, insert a toothpick into the center of your loaf. It is comes out clean, it is done.
Drizzle with maple syrup or honey to serve!
- Yin nourishing
- Pumpkin is described as sweet and neutral to warming, entering the Spleen and Stomach to strengthen Qi
- Goji Berries are great for eye health