- 3 cups pumpkin ice cream softened/mostly melted
- 2 1/4 cups self rising flour (see note)
Preheat oven to 350°F. Grease a 9 x 5 loaf pan.
In a large bowl, mix softened ice cream and flour with large wooden spoon until combined and no ice cream of flour chunks remain. Scoop batter into loaf pan.
Bake for approximately 55-65 minutes until knife inserted comes out clean.
If you don't have self-rising flour, use all purpose flour and add 3 tsp baking powder and 3/4 tsp salt.