After making the pumpkin pancakes, I had half a can of pumpkin puree left over. I have got to say that Google is amazing. I put in the search term ‘recipes with 1 cup pumpkin’ and got tons of delicious options. I went with a pumpkin loaf.
Which is AMAZING! Totally addictive. I have made it twice now and it gets gobbled right up. Being a spice cake, it is yummier the next day … if you can make it last that long.
Amazing Pumpkin Loaf
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1 cup sugar
- 4 ounzes butter, melted
- 2 eggs, beaten
- 1/4 cup water
- 2 teaspoons molasses … side note: in my head I pronounce this mole-asses because on of my daughter’s when she was young came up with that. We all now say mole-asses. It’s a family thing. And yes, you are welcome for that ear worm.
- 1/4 cup pumpkin seeds, optional
- 1/4 cup dried cranberries, optional
- Preheat over to 350F and butter an 8x4x3 inch pan.
- Whisk together flour, salt, baking soda, ground ginger, cinnamon, and nutmeg in a large bowl.
- Mix together pumpkin puree, sugar, melted butter, beaten eggs, water and molasses in a separate bowl.
- Add the dry ingredients to the wet ingredients and stir just until combined and you don’t see any dry flour.
- Pour the batter into the loaf pan and smooth the top. You can then sprinkle the pumpkin seeds and cranberries on the top, if you are using them.
- Bake at 350F for 45 to 60 minutes until a tester poked into the centre of the loaf comes out clean.
- Remove from the oven and cool in the pan for 5 minutes. Run a blunt knife around the ends of the loaf to loosen then invert it onto a rack to thoroughly cool.
Slice and enjoy!