- 1 1/2 cups pumpkin ice cream
- 1 cup cake flour (see note)
- 1 1/2 tsp baking powder
Preheat oven to 350°F. Prepare and grease 2 mini loaf pans.
Melt ice cream in the microwave. Add in flour and baking powder and stir until batter is smooth and no flour lumps remain. Pour into prepared pans. Bake for 20-25 minutes (depending on size of mini loaf pans) until knife inserted comes out clean.
- It's important to use cake flour so the cake has the right texture. If you use all-purpose flour your cake will have a rough, bread-like texture.