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Pumpkin Marble Sourdough Loaf Cake


Although pumpkin flavour is everywhere this time of year, our latest loaf cake could hardly be described as “one note”. Creamy pumpkin puree is marbled with cocoa and warm, autumnal spices (think cloves, nutmeg, cinnamon and allspice), while the use of kamut flour lends a rich and nutty complexity to its flavour. Sour cherries and pecans add moments of acidity and texture to this balanced cake, making it an easy pairing with your morning coffee or as an afternoon escape.

Trying to preserve the essence of this lovely loaf cake? We have some exciting news! Just keep at room temperature with original cover for 7-10 days.. the cake is moist and retains its freshness for over a week! In fact it gets better with time. You can also keep it in the fridge for up to 14 days.

How many slices are in a loaf? Depending on how thick you slice it, 10-12 slices.

The usage of sourdough in recipes enriches the cakes and cookies with dynamic flavour, while enhancing the flavour of the other ingredients. The acid created in the fermentation is a natural preservative that helps retain moisture and prevent staling. Because of this, our products have a shelf life of a week or more, if you can make them last that long! The heartfelt use of heritage grains adds higher nutritional density, lower gluten, and richer flavours. The combination of both help in lighter digestion and an overall feel good indulgence.

Simply put, Sourdough and Pastry are a match made in heaven.

Organic sifted wheat flour, light kamut flour, pumpkin puree, grapeseed oil, sugar, eggs, levain, cinnamon, baking powder, baking soda, salt, cloves, nutmeg, allspice, ginger, cocoa powder, dry sour cherries, pecans, maple syrup

Nuts, gluten.


Pumpkin Marble Sourdough Loaf Cake