Long name? Yes. Delicious? Yes. Guess we’re all good then.
I knew I wanted to use up my leftover pumpkin from the pies and scones that I made earlier this month, but I wasn’t sure exactly what to do with it. Brownies? Bars? I decided to think about what other ingredients to combine with it.
I haven’t made anything with molasses in a few weeks, and I’ve been missing the flavor. There’s just something so comforting about the richness of the molasses. So… what to make with pumpkin and molasses? It’s a strange, mushy combination, and it still wasn’t quite what I was looking for.
Then, today when I was snacking on some trail mix, it came to me like a nutty choir of angels. There are about 4 open, but nearly empty, bags of walnuts in the pantry! Walnuts are delicious with molasses AND pumpkin, and that is the key. I looked around for recipes, but I ended up making up my own because of the odd quantities of ingredients that I have. Also because, in case you hadn’t noticed, I prefer to use less processed sugars, so I’ve been substituting like mad. Enjoy!
- 1 1/4 cups all purpose flour
- 1/4 cup cake flour
- 3/4 tsp cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cups maple syrup
- 1/4 cup molasses
- 2 eggs
- 3/4 cups pumpkin puree
- 1/2 cup toasted walnuts
- Place a rack in the center of the oven and preheat to 350°F. Grease and flour a 9×5 loaf pan.
- In a medium bowl, whisk dry ingredients (flours, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, and salt) until well combined.
- In a large bowl, beat maple syrup and molasses until well combined.
- Add eggs individually to the syrup mixture, beating well after each so that they are well combined.
- Add pumpkin puree to the syrup mixture, beating until smoothly combined.
- Add dry mixture to wet mixture a little at a time, stirring until just combined. Gently stir in walnuts.
- Pour batter into loaf pan, and smooth out the top with a rubber spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaf in the pan on a wire rack for 10 minutes, then turn out and cool on the wire rack.
- Moist, dense, and delicious… It’s almost savory, and it’s perfect for fall!