Here’s another take on a seasonal favorite. This is more of a bread than a cake; the slices want to be buttered! This recipe calls for butter instead of oil and is delicately ginger flavored. I always add more ginger, or grate in a touch of fresh. Nuts add vital crunch but omit if you don’t like them; pecans are fine if you’ve run out of walnuts.
You won’t need a full can of puree, so it’s another good use of that leftover half/third/quarter tin: recipe really is that flexible in its ingredients:
- 1¼ cups flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp allspice or nutmeg
- 1½ ground ginger
- 2 eggs
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup melted butter
- ½ cup pumpkin puree
- ¼ – ½ cup water
- ¼ cup chopped walnuts (optional)
Grease a 9-inch loaf pan and preheat oven to 350 F.
Melt butter on stove or in microwave.
Sift together all the dry ingredients and set aside.
With hand or stand mixer whisk together sugars and egg; add melted butter, then puree, then nuts.
Incorporate wet into dry ingredients until smooth—this is where you may need to add water. Depending on the size of your eggs and the amount of puree, the batter may be too thick to drop easily into the loaf pan. If your whisk or spatula stands up in the batter, you need to add water to make it smooth.
Bake until golden brown—50 minutes to an hour and 10 minutes—checking every five minutes after the 50 minute mark to see if cake tester (or toothpick) comes out clean.
Allow to cool for 10 minutes, then turn onto wire rack to cool the rest of the way.