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



Dumpster diving for pumpkin pancakes

One thing always seems to lead to another. I set out this morning to make pumpkin pancakes (recipe at bottom of the post) and I ended up tearing apart our pantry.

Ever since I decided I can actually cook, the pantry has been driving me insane. Hubby can just reach in and grab his oils and spices, but going beyond that was the equivalent of dumpster diving.

Okay, maybe not as bad as dumpster diving, but I am a Place For Everything And Everything In Its Place Gal!

This was my starting point:



Of course, any organizing project ALWAYS gets worse before it gets better.


Several hours later, everything has its own place. Cooking for me has just gotten a whole lot more enjoyable.


It all started with these delicious pumpkin pancakes.


Pumpkin Pancakes


  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all purpose flour
  • 3 tablespoons white sugar (original recipe called for brown sugar, but I didn’t have any)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg (original recipe called for allspice, but I was too lazy to grind ours)
  • 1/2 teaspoon salt


In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle. I use about 1/4 cup for each pancake. Brown on both sides and serve hot.


I was a little nervous, because this was a deviation from my Sunday Morning Fluffy Pancakes. However, this pumpkin version is delicious and more filling than my usual recipe … as in Hubby and I only had 2 each instead of our usual 3 or 4.


~ Eliza



Pancake Memories and Recipe

FluffyPancakesSunday mornings we have a ritual. It starts with me making Turkish coffee which Hubby and I savour curled up on the couch (inside or out, depending on the weather). I then make my Best Ever Pancakes. Hubby calls me The Pancake Queen.

I have two distinct memories of pancakes growing up. The first was Pancake Tuesday. My mother seemed to pick and choose her religion based traditions, and this was one of them. I am pretty sure it was the only time of the year she made pancakes. Since she was a staunch Do Not Talk To Me Before My Coffee woman, my memory likely serves me correctly.

The second memory was our every other year stay at Higgins Beach in Maine. I ordered the pancakes every morning. They were the size of my plate and I savoured every bite. I now realize they had the distinct taste of pancake mix and the syrup was table syrup, and I probably wouldn’t like them now. However, that doesn’t alter my sweet childhood memory one iota.

Now I make them, from scratch, every Sunday. I find the older I get, the more I am incorporating rituals into my life. They are comforting and we look forward to them. I know both Hubby and I wake up Sunday morning anticipating our pancake breakfast, and the slow gentle associated start to the day.

Best Ever Pancakes

This recipe is based on one found at I have modified it a wee bit.


  •  3/4 cup milk + 2 tablespoons of vinegar to sour it (or use buttermilk)
  • 1 egg
  • 2 tablespoons of canola oil (the original recipe calls for melted butter, but I am lazy. And yes, canola oil is bad for us, but this is the only time I use it, so convenience wins)
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


Heat up a griddle (see Miscellaneous Notes below for my thoughts on griddles). Mix the dry ingredients together. Mix the milk, egg and oil together. Gently stir the wet ingredients into the dry. Stir just until everything is moistened. Resist the temptation to over stir. Drop amount of your choice onto hot griddle. Turn over when the underside is nicely browned. Remove from the griddle when cooked through. I gently stick a knife into the pancake to ensure it is cooked.

Makes about 6 medium size pancakes.

Miscellaneous Notes


I know there are super cool non stick griddles out there, but I am a tried and true cast iron griddle fan. As long as you keep it seasoned and heat it up well before starting, nothing beats it. I got my griddles from IKEA and I am completely territorial about them. Just like chefs don’t share their knives, I don’t share my griddles.


To dole out the batter, I use the scoop seen in this photo. Did you know this is NOT an ice cream scoop? It even says on the packaging “Do not use for ice cream”. Who knew? Chef Hubby, obviously, but not me until he caught me trying to use it on ice cream one day. It does a perfect job scooping out the batter. The sliding thingy gets all the batter off the spoon and all your pancakes are the same size.


Maple syrup, my lovelies. Not table syrup. No offence to Aunt Jemima, but it must be maple syrup. Yes, it is expensive, but you don’t need to drown your pancakes in it. A little goes a long way.



~ Eliza