Introducing To Die For Pumpkin Loaf Version 2.0

Since moving into my own space and handling operations independently, sourcing local ingredients from small vendors has been a lot easier. This year, I’m really excited to be using beautiful organic pumpkins that are mostly from Glen Valley Organic Farm in Abbotsford (one batch was from Klippers in Cawston). Now if only they grew bananas and lemons!!!

To sweeten this year’s pumpkin loaf, I’m using mainly pure maple syrup, with a little brown sugar. The topping is roasted, salted pecans and a sprinkling of pure, organic maple sugar. Eggs are free-range, as usual (I’ve been sourcing from Two Rivers Meats and Urban Digs).

I hope you love this new version. Here’s where to find it in Vancouver:

Coffeebar Gastown
Coffeebar West Van
Betty at the Burrard (as of Thursday, Oct. 10)
Bella Gelateria (as of Saturday, Oct. 5)
East Cafe
Ethical Bean
Harvest Community Foods (as of Saturday, Oct 5)
Just Juice
Milano 8th Ave.
Milano Gastown
Stir Coffee House
Urban Fare False Creek
(as of Saturday, Oct. 5)
WE Coffee

*Top left and bottom right image shot by Photographer Joann Pai

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