I made this for date night on Sunday, loosely based off this recipe but also inspired by this one — both of which I found after googling “what to do with one cup of pumpkin purée”. I slaughtered two pie pumpkins a week or two ago, and had a cup left over unfrozen after making some other things (there is a lot more in the freezer!). I had also bought pomegranates (oh, be still my heart) with our last grocery shop, and things just came together.
The result is a pleasingly moist and light coffee cake. It’s not too sweet, and the pomegranate seeds give it a little extra oompf in the fun-to-eat department. I’d make it again.
– 1 1/4 cup all purpose flour
– 1/2 cup brown sugar
– 1 tsp cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cloves
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp sea salt
– seeds of 1 large pomegranate, about 1 cup
– 1 cup pumpkin purée
– 2 eggs
– 1/2 cup butter or margarine, melted
1. Combine flour, sugar, spices, baking powder, baking soda, and salt in medium mixing bowl.
2. Add pomegranate seeds, eggs, and butter/margarine and mix well.
3. Pour into greased 8×8 pan. Bake at 350F until a knife inserted in the centre comes out clean, about 30 minutes.