
How To Make Pumpkin Gingerbread
A soft, moist treat perfect for the holidays, this pumpkin gingerbread brims with the sweet spice of cinnamon and ginger. Add raisins for extra treats!
Serves:
Ingredients
- 1½cupsall purpose flour
- ½tspsalt
- 1tspbaking soda
- 2tspground ginger
- 1½tspground cinnamon
- ¼tspground nutmeg
- 1cuppumpkin purée,canned or homemade
- ½cupbutter,(1 stick), melted
- ½cupdark brown sugar
- ½cupunsulphured molasses,not blackstrap which can be too bitter
- 1tbspfinely minced candied,or fresh ginger, optional
- 2eggs,beaten
- 3tbspwater
- ½cupraisins,optional
Instructions
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Preheat oven and prepare pan: Preheat oven to 350 degrees F. Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.
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In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
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In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.
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Combine the wet and dry ingredients. Add the raisins if using. Stir only until incorporated.
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Place the batter into the prepared loaf pan and bake at 350 degrees F for 50 to 60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean.
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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.
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The loaf’s flavor will improve with time. If cut while it is still a bit warm, it may be crumbly. In which case, make the slices with a bread knife.
Nutrition
- Calories: 2708.08kcal
- Fat: 103.66g
- Saturated Fat: 61.96g
- Trans Fat: 3.75g
- Monounsaturated Fat: 27.39g
- Polyunsaturated Fat: 6.06g
- Carbohydrates: 424.02g
- Fiber: 17.54g
- Sugar: 248.36g
- Protein: 36.65g
- Cholesterol: 563.95mg
- Sodium: 2331.32mg
- Calcium: 655.11mg
- Potassium: 4023.96mg
- Iron: 24.53mg
- Vitamin A: 2820.72µg
- Vitamin C: 12.15mg
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