Amazing Pumpkin Loaf

pumpkinpureeAfter 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


  1. Preheat over to 350F and butter an 8x4x3 inch pan.
  2. Whisk together flour, salt, baking soda, ground ginger, cinnamon, and nutmeg in a large bowl.
  3. Mix together pumpkin puree, sugar, melted butter, beaten eggs, water and molasses in a separate bowl.
  4. Add the dry ingredients to the wet ingredients and stir just until combined and you don’t see any dry flour.
  5. 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.
  6. Bake at 350F for 45 to 60 minutes until a tester poked into the centre of the loaf comes out clean.
  7. 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!

~ Eliza



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