Name: Pumpkin Gingerbread
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: 1 1/2 cups (200 g) all-purpose flour* -; 1/2 teaspoon salt -; 1 teaspoon baking soda -; 2 teaspoons ground ginger -; 1 1/2 teaspoon ground cinnamon -; 1/4 teaspoon ground nutmeg -; 1 cup (240 ml) pumpkin purée (canned or homemade**) -; 1/2 cup (1 stick, or 112 g) butter, melted -; 1/2 cup dark brown sugar -; 1/2 cup (120 ml) unsulphured molasses (not blackstrap which can be too bitter) -; 1 tablespoon finely minced candied or fresh ginger (optional) -; 2 eggs, beaten -; 3 tablespoons water -; 1/2 cup raisins (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Gingerbread

1. 1 1/2 cups (200 g) all-purpose flour* -

2. 1/2 teaspoon salt -

3. 1 teaspoon baking soda -

4. 2 teaspoons ground ginger -

5. 1 1/2 teaspoon ground cinnamon -

6. 1/4 teaspoon ground nutmeg -

7. 1 cup (240 ml) pumpkin purée (canned or homemade**) -

8. 1/2 cup (1 stick, or 112 g) butter, melted -

9. 1/2 cup dark brown sugar -

10. 1/2 cup (120 ml) unsulphured molasses (not blackstrap which can be too bitter) -

11. 1 tablespoon finely minced candied or fresh ginger (optional) -

12. 2 eggs, beaten -

13. 3 tablespoons water -

14. 1/2 cup raisins (optional) -

How to cook deliciously - Pumpkin Gingerbread

1. Stage

Preheat the oven 350°F (180°C): Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.

2. Stage

Mix the dry ingredients: In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.

3. Stage

Mix the wet ingredients: In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.

4. Stage

Combine the wet and dry ingredients: Add the raisins if using. Stir only until incorporated.

5. Stage

Bake: Place the batter into the prepared loaf pan and bake at 350°F for 50 to 60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean.

6. Stage

Cool: Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack completely before slicing. The loaf's flavor will improve with time. If you cut into it while it is still a bit warm, it may be crumbly. In which case you may want to make your slices with a bread knife. Did you love the recipe? Give us some stars and leave a comment below!