Makes one loaf pan
Makes one loaf pan
- 1.5 cups flour
- ¾ teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoon salt, preferably fine sea salt
- ½ tablespoon ground ginger
- 1 teaspoons ground cinnamon
- 3/8 teaspoon freshly grated nutmeg
- ¼ teaspoon ground allspice or ground clove
- ¼ pound (1 stick) unsalted butter, at room temperature
- ½ cups granulated sugar
- ½ cup firmly packed light brown sugar
- 2 eggs
- 2 TBS unsulphured molasses
- ½ teaspoons vanilla extract
- 8 ounces pumpkin puree
- Preheat oven to 350 degrees. Brush baking pans with butter with flour, tapping out the excess. Set aside.
- In a bowl, sift the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and allspice.
- In an electric mixer, cream the unsalted butter on medium-high speed for 3 minutes. Reduce the speed to medium and beat in the granulated sugar in 2 additions, beating for 1 minute after each addition. Add the light brown sugar and beat for 1 minute more. Beat in the eggs, one at a time. Blend in the molasses and vanilla.
- With the mixer set on low speed, blend in the pumpkin until combined. The mixture may look slightly curdled at this point.
- On low speed, add the flour mixture in 3 additions, scraping down the bowl often with a rubber spatula. Mix just until combined. Remove the bowl from the mixer. Spoon the batter into the prepared pans. Smooth the top with a rubber spatula.
- Bake the cake for 1 hour, or until set and a toothpick inserted into the center comes out clean. The cake will pull away slightly from the sides of the pan.
- Set the cake on a rack to cool for 15 minutes. Place a cooling rack on top, carefully invert the cake, lift away the pan. Leave to cool completely. The cake may be made a day in advance up to this point. Store in an airtight keeper.
- Sprinkle top with confectioners sugar and serve with sweetened whipped cream.