1 ½ cups all-purpose flour
1 cup semolina flour
1 cup plus 1 tablespoon sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1 (15-oz) can pumpkin purée
1 cup extra-virgin olive oil, plus more for coating the pan
1 teaspoon vanilla extract
¼ cup sliced almonds
Preheat the oven to 350°F.
Line 9 x 5-inch loaf pan in parchment paper and coat the parchment in oil.
Whisk the flours, 1 cup sugar, baking powder, cinnamon, ginger, and a pinch of salt in a large bowl.
Make a well in the center.
Whisk the eggs, pumpkin, olive oil, and vanilla together in the well, then fold the wet ingredients into the dry ingredients until smooth.
Pour the batter into the prepared baking dish.
Scatter with the remaining tablespoon of sugar and the sliced almonds.
Bake until the cake is springy to the touch and a toothpick inserted in the center comes out clean with a few crumbs attached, 55 to 60 minutes.
Cool completely in the pan, then serve with your favorite cozy drink or a scoop of ice cream!
This recipe was originally written by Julia Clancy and is reprinted with the permission of the author.