+SFO
Such a comforting and beautifully textured loaf usually doesn’t last too long in my household! Serve with a cup of tea or coffee, or a glass of plant-based milk and kick your shoes off while you’re at it. Life (and loaf) is suddenly good again. Once cooled, add a glaze if desired by whisking together until smooth: half a cup (60 g) of organic powdered sugar with 1 to 1½ tablespoons (15 to 23 ml) of orange juice. Make sure it’s just liquid enough to spread without being too runny, plus add an extra handful of dry roasted pecan pieces on top for extra crunch. —CS
MAKES ONE 8-INCH (20-CM) LOAF
1 cup plus 2 tbsp (265 ml) fresh orange juice
¾ cup plus 2 tbsp (168 g) organic light brown sugar or Sucanat
½ cup (120 g) unsweetened plain coconut yogurt or other plant-based yogurt (use soy-free)
¼ cup (60 ml) grapeseed oil or other mild-flavored oil
2 tbsp (30 ml) Barbados rum or other rum
2 tsp (10 ml) pure vanilla extract
Generous 1 tsp dried or fresh orange zest
½ tsp Himalayan pink salt
½ tsp ground cinnamon
½ cup (60 g) golden raisins
2½ cups (300 g) whole wheat pastry or all-purpose flour
2½ tsp (10 g) baking powder
½ cup (60 g) chopped toasted pecans
Preheat the oven to 350°F (177°C). Line an 8 x 4-inch (20 x 10-cm) loaf pan with parchment paper, or lightly coat with nonstick cooking spray (use soy-free).
In a large bowl, whisk to combine the orange juice, sugar, yogurt, oil, rum, vanilla, zest, salt and cinnamon. Add the raisins and stir to combine. Sift the flour and baking powder on top. Then add pecans and stir until just combined. Use a rubber spatula to scrape the batter into the prepared pan.
Bake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Place it on a wire rack for 15 minutes before carefully removing from the pan. Let it cool completely before slicing.
Store the loaf wrapped in foil at room temperature or in the refrigerator for up to 4 days.