The air is cooling off. The middle two weeks of August always seem to take a dip in temperature before that final burst of summer in September. We went to the beach yesterday even though it was a windy 18*C at noon. We had a fantastic day and played in the waves. I remember heading to Grand Beach as a teenager on a similar day. It was cool and super windy. My brother drove and we loaded up a car or two with a bunch of friends to celebrate the turning of the season and the last bit of summer break. Late summer is always bittersweet. I love the spice heavy flavors that we all start craving, but I am never ready to let go of the summer freshness.
It was cool and overcast again today. It seemed like a good day to try to figure out a loaf recipe that has been at the back of my mind for some time now. I am pretty thrilled with the results. This recipe comes together quickly and only take 35 minutes in the oven.
Mincemeat Loaf with Orange Glaze
Grease a 5×8 loaf pan and place it on a baking sheet. Preheat your oven to 350*F.
1/2 cup pumpkin seed butter
1 cup mincemeat
1 orange, zest and juice (keep separate)
1/2 cup gluten free flour
1/2 tsp baking soda
1/2 cup walnut pieces
2 Tbsp brown sugar
Whisk together the eggs, pumpkin seed butter, and orange zest until smooth. Combine gluten free flour blend and baking soda. Add to egg mixture. Stir in the walnut pieces and use a spatula to scrape batter into prepared loaf pan.
Bake on center rack in oven for 25 minutes. Meanwhile combine brown sugar and orange juice. Stir until dissolved. At the 25 minute mark pour the glaze over the loaf, coating the entire top of the loaf evenly. Bake 10 minutes more. Test the loaf with a skewer to ensure it is fully cooked.
Remove from oven and let sit at room temperature for 10 minutes. Gently tip out of loaf pan and cool on a cooling rack.
It is best to wait until this loaf is completely cool before slicing it. I slice the whole loaf into thick slabs and wrap each in plastic wrap for a quick breakfast on the go.