Pumpkin Loaf

Whenever pumpkins are in season, I like to steam up a few pie varieties, mash up the pulp and freeze for future recipes. Beyond ubiquitous pumpkin pie, the puree is excellent in pancakes, morning oatmeal and muffins. Another great idea: Pumpkin loaf.

Pumpkin puree helps keep this loaf marvelously moist and gives it a healthy dose of vitamin A to keep the immune system running strong during the winter chill. Most pumpkin loaf recipes call for 1 cup of sugar per loaf, but I find that much sugar is totally unnecessary. The recipe below is deliciously sweet with only half a cup of sugar and a whisper of molasses. Plus, I swapped out half the white flour for the more nutrient dense whole-wheat guise. Canned pumpkin can be used here as can almost any dried fruit or nut.

Molasses Pumpkin Loaf

¾ cup all-purpose flour
¾ cup whole-wheat flour
1/2 teaspoon of salt
½ cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice or ground cloves
2 tablespoons molasses
1/2 cup chopped walnuts
½ cup dried cranberries

Preheat oven to 350°F. Sift together the flours, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, water, spices and molasses together. Combine wet ingredients with the dry ingredients, but do not overmix. Stir in the nuts and cranberries. Pour into a greased 9x5x3 inch loaf pan. Bake for 55-60 minutes or until a tester inserted into the center of the loaf comes out clean. Turn out of the pan and let cool on a rack.