The day after Labor Day, I delight in going to my local grocery store to see the giant displays of pumpkins and winter squashes parked outside the entrance. Even though it’s still 90 degrees here, the corporate seasonal shift will not be stopped. Though I laugh at its absurdity, a part of me also kinda loves it. Autumn is the one time of year in Southern California when I wish the seasons worked like they do in so many other places, where fall means cool weather. Those banal orange pumpkins offer a glimmer of hope.
And in my kitchen, the same sentiment rings true. It’s hot, and I shouldn’t turn my oven on, but all I want to do is bake up a spiced pumpkin loaf like the ones that signal “fall” in cafes and bakeries around the country. They’re tender and comforting, and I just love their muted orange color. And though I’ve developed recipes for them in the past, this year I wanted to make my ultimate pumpkin loaf cake, but one that had a little warm-weather twist to fit the unique SoCal season. I also wanted a recipe I could turn to and use as a base for endless experimentation year after year.
A pumpkin loaf is one of my favorite baked goods, but it can sometimes get overwhelmed with spices, which can overtake the flavor of the pumpkin. But doing away with the spices completely yields a somewhat bland pumpkin cake that doesn’t hit the same notes. You need the cinnamon and nutmeg there to bring out the essence of the pumpkin — as any PSL fan knows well. So instead of omitting them, I reduced the traditional amount of spices enough so they still matter without getting lost. Advertisement
And to help add the flavor that the spices usually provide on their own, I took inspiration from another favorite cake: lemon drizzle cake. A classic lemon-zest-infused British cake, it’s doused with a tart lemon syrup, then glazed with lemon icing. The triple lemon application really nails the flavor, cutting through all the butter and sugar for a balanced dessert.
So I decided to apply that same technique to my base pumpkin loaf. Instead of mixing sugar with lemon juice for the syrup, though, I mixed maple syrup with fresh orange juice and a little lemon juice. The slight bitterness of the maple syrup is a great balance to all the sweetness and — bonus — has a more fall vibe. Plus, the orange juice adds a freshness that pairs well with pumpkin. The syrup adds a hit of SoCal citrus brightness to an often spice-heavy cake.
Once the loaves come out of the oven — the recipe makes two loaves because I hate using any amount of pumpkin puree that’s less than the whole can — I spoon the tart-sweet syrup over the top, letting it slowly soak into the crumb, saturating its flavor through the heat of the cake to the very bottom.
And though it may seem like gilding the lily, I add icing as well. But I use the same principles from the syrup for the glaze, mixing maple syrup with powdered sugar to form a thick icing that I then thin just enough with fresh lemon juice to help cut through the sugar. You can leave off the glaze if you want, but I love it for its ability to transform a bakery staple into a thrilling dessert.
And though it’s definitely dessert-worthy, I often eat a slice of the loaf for breakfast, my favorite time for cake. Taken with a cup of hot coffee, it’s the perfect pumpkin cake, full of spice and pumpkin essence brightened with citrus and accented with warming maple syrup. Though I may be sweating while I eat it, it gives me that ideal fall feeling to tide me over until the temperatures here actually sync up with everywhere else.
Of course, you don’t have to paint an entire room with the color to enjoy pumpkin orange. A few well-chosen accents can go a long way, and this is the perfect time of year to find them, with many local stores featuring items in autumnal hues. A few lovelies I found in my recent travels:
Do you love the colors of autumn as much as I do? Which autumn colors would you like to see in your home?
Hands down, fall is my favorite season. I love the crunchy leaves underfoot, the toasty smells and cozy sweaters. But most of all, I love the rich, harvest colors of autumn. Russet brown, crimson maple, golden maize and pumpkin: these colors evoke warmth, comfort and good things to eat. So that’s why when I recently had our family room re-painted, I chose a deep shade of pumpkin orange. Even though I’m fairly experienced and confident in paint color selection, I know that orange can be tricky, so I was a teensy bit anxious about how the color would turn out. But I went with my instincts on this one, and I’m so glad I did: I absolutely LOVE it.
The pumpkin orange ended up working well in the space for a few reasons. For one, this particular shade of orange has red undertones, which complements the existing surfaces and furnishings. It stands out nicely against the creamy white trim of the French doors, while partnering well with the warm tone of the main floor tile. The brown sofa and ottoman and black accent chairs also stand up well to this darker shade of orange. Second, the abundance of natural light from the windows, doors and skylights gives the color richness and depth in the daytime, while at night multiple layers of artificial light create a warm and cozy ambiance. While I don’t have a before picture to share here, the previous color was kind of in the creamsicle family – a lighter, peachy color. It wasn’t a bad color, it just didn’t have the richness and drama that I like about this one.
You might think a color like pumpkin orange would be fairly limiting in terms of decorating choices. Au contraire! I love to change out decor seasonally, and after the room was painted I had some fun playing around with accessories. Rather than running out to buy new things, first I ransacked my stock of pillow covers and other collections to see what I could do. Turns out there are lots of possible palettes that work with pumpkin orange! A few examples:
And though it may seem like gilding the lily, I add icing as well. But I use the same principles from the syrup for the glaze, mixing maple syrup with powdered sugar to form a thick icing that I then thin just enough with fresh lemon juice to help cut through the sugar. You can leave off the glaze if you want, but I love it for its ability to transform a bakery staple into a thrilling dessert.
And in my kitchen, the same sentiment rings true. It’s hot, and I shouldn’t turn my oven on, but all I want to do is bake up a spiced pumpkin loaf like the ones that signal “fall” in cafes and bakeries around the country. They’re tender and comforting, and I just love their muted orange color. And though I’ve developed recipes for them in the past, this year I wanted to make my ultimate pumpkin loaf cake, but one that had a little warm-weather twist to fit the unique SoCal season. I also wanted a recipe I could turn to and use as a base for endless experimentation year after year.
And to help add the flavor that the spices usually provide on their own, I took inspiration from another favorite cake: lemon drizzle cake. A classic lemon-zest-infused British cake, it’s doused with a tart lemon syrup, then glazed with lemon icing. The triple lemon application really nails the flavor, cutting through all the butter and sugar for a balanced dessert.
Once the loaves come out of the oven — the recipe makes two loaves because I hate using any amount of pumpkin puree that’s less than the whole can — I spoon the tart-sweet syrup over the top, letting it slowly soak into the crumb, saturating its flavor through the heat of the cake to the very bottom.
The day after Labor Day, I delight in going to my local grocery store to see the giant displays of pumpkins and winter squashes parked outside the entrance. Even though it’s still 90 degrees here, the corporate seasonal shift will not be stopped. Though I laugh at its absurdity, a part of me also kinda loves it. Autumn is the one time of year in Southern California when I wish the seasons worked like they do in so many other places, where fall means cool weather. Those banal orange pumpkins offer a glimmer of hope.
Why Are Pumpkins Orange? The Science Behind Their Color
FAQ
What citrus goes with pumpkin?
What colors compliment pumpkin orange?
Is pumpkin a shade of orange?
What fruit goes well with pumpkin?
Pumpkin is beautifully paired with apple, coconut, cranberry, green apple, kumquat, lemon, lime, orange, raspberry, and tomato. nuts and seeds such as almond, hazelnut, pecan, pine nut, pumpkin seed, and walnut;
Are oranges safe to eat?
Oranges are safe to eat, including consumption of one orange a day. Which will bring a supply of vitamin C, flavonoids, betacarotene and fiber for health.
What goes well with pumpkin?
Pumpkin pairs beautifully with a variety of nuts, including pecans, walnuts, and almonds. Their earthy and nutty flavors complement the rich and creamy texture of pumpkin-based desserts and add a delightful crunch to savory dishes. How can I add a hint of sweetness to a savory pumpkin dish?
What flavor goes with roasted pumpkin?
A drizzle of maple syrup can add a touch of sweetness to roasted pumpkin, while a hint of honey can enhance the overall taste of pumpkin soups and purees. What are some unexpected flavor pairings with pumpkin? For a unique twist, consider pairing pumpkin with unexpected flavors like coconut, cardamom, or even espresso.