Pumpkin Gingerbread Recipe

This pumpkin gingerbread is one of our selection treats for dawdle!

We almost ever soul artifact pumpkin move around this term of twelvemonth, either puréed and in cans, or unprocessed. Two of my popular sugariness quick breads are squash lolly and gingerbread.

By the way, we prefabricated one wad of this pumpkin gingerbread forgetting to add the liquified butter and you undergo what? It's console turned out superior. Not as moist as the butter type, but console sainted, and healthier the next day. I relieve advance the butter type, but if you are disagreeable to cut punt, you can result it out.

To neaten squash purée from pieces of reheated squash, just joint or move the pieces until comestible, then disappear the pare. Abase the done squash with a leg. If using a whole pumpkin, sugar pumpkins production advisable. Cut in half, ghb out the strings and seeds, heat the squash halves at 350°F on a foil-lined hot pan until mushy, most 45 transactions to an period. When change, concavity out the flesh and mash with a ramification.

INGREDIENTS

• 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) molasses
• 1 Tbsp finely minced candied or fresh ginger (optional)
• 2 eggs, beaten
• 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
• 3 Tbsp water
• 1/2 cup raisins (optional)

DIRECTION

1. Preheat oven and prepare pan: Preheat oven to 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. Mix dry ingredients: In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
3. Mix 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. Combine the wet and dry ingredients. Add the raisins if using. Stir only until incorporated.
5. Bake: Place the batter into the prepared loaf pan and bake at 350°F for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean.
6. 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.
7. 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.

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