Pumpkin Tea Cake with Pumpkin Seed Streusel
Made with a multi-mix of flours including millet, oat, light rye, barley, whole wheat, and oat. Rather than pumpkin, we fold roasted yam purée into the batter and season it with classic pumpkin pie spices (cinnamon, nutmeg, clove, and black pepper). It’s incredibly moist with a dense crumb and a pumpkin seed streusel topping. This is a larger loaf than previously sold, and slices into a generous 6 pieces.
Made with a multi-mix of flours including millet, oat, light rye, barley, whole wheat, and oat. Rather than pumpkin, we fold roasted yam purée into the batter and season it with classic pumpkin pie spices (cinnamon, nutmeg, clove, and black pepper). It’s incredibly moist with a dense crumb and a pumpkin seed streusel topping. This is a larger loaf than previously sold, and slices into a generous 6 pieces.
Made with a multi-mix of flours including millet, oat, light rye, barley, whole wheat, and oat. Rather than pumpkin, we fold roasted yam purée into the batter and season it with classic pumpkin pie spices (cinnamon, nutmeg, clove, and black pepper). It’s incredibly moist with a dense crumb and a pumpkin seed streusel topping. This is a larger loaf than previously sold, and slices into a generous 6 pieces.