Last night my dad and I made this spiced pumpkin loaf cake, loosely using a recipe from one of his ancient Bon Appetit recipe books from what looks like 1970.
We changed a few things about the recipe both intentionally (fig jam instead of orange marmalade) and unintentionally (my dad added an entire can of pumpkin instead of 1 cup...) but it still seemed to turn out well!
1 ¾ cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup canned pumpkin
1/3 cup sucanat (or regular sugar)
1/3 cup light brown sugar
1/3 cup vegetable oil
1/3 cup sour cream
2 tbsp. fig jam
1 tsp. cinnamon
½ tsp. ground ginger
¼ fresh ground nutmeg
¼ cup dried cranberries
2/3 cup chopped walnuts
Preheat oven to 350 F. Generously grease 8 ½ x 4 ½ inch loaf pan. Line bottom and sides of pan with waxed paper.
Sift flour, baking powder, baking soda and salt in a medium bowl and set aside.
Combine pumpkin, sugar, sour cream, oil, egg, fig jam, cinnamon, ginger, nutmeg and cloves in large bowl of electric mixer and beat at medium speed until well blended.
Reduce speed to low and gradually blend in flour mixture.
Stir in nuts and cranberries. Transfer batter to pan, smoothing top. Bake until tester inserted in center comes out clean, about 65 minutes. Let cool in pan on rack 10 minutes. Remove loaf from pan and discard waxed paper. Let cool completely on rack. Enjoy!