Servings: 1 loaf serving(s)
Prep time: 15 minutes
Total time: 1 hours 15 minutes
Cooking time: 60 minutes
Gingerbread, pumpkin and molasses. Has there ever been a tastier trio?
Thanksgiving is our pumpkin carving weekend. It’s a family tradition up at our cottage with my children and all of my nieces and nephews. The kids (many of whom are now in their 20s) do the carving and the parents drink wine. It’s a great afternoon.
We’re also busy preparing supper so by the time the carving is complete we’re all set to sit down to our Thanksgiving feast.
When the last piece of pumpkin pie has been eaten and it’s good and dark outside, the great pumpkin lighting begins. It’s an impressive sight to see that many intricately carved pumpkins clustered together out on the deck, flickering in the autumn scented breeze.
From pie to the great pumpkin carving fest, pumpkin is very much a part of our Thanksgiving weekend.
That’s why this pumpkin gingerbread will be a great addition. Flavoured with classic gingerbread spices and a note of nutmeg this gingerbread combines all that I love about pumpkin pie and gingerbread – lovely texture and a beautiful spice blend. The candied ginger sprinkled on top makes it extra pretty and adds a little more sweet heat.Print
Flavoured with classic gingerbread spices and a note of nutmeg this gingerbread combines all that I love about pumpkin pie and gingerbread.
Adapted from Simply Recipes
- 1 1/2 cups flour, spooned in
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 tsp. ground ginger
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 cup pumpkin purée
- 1/2 cup butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup Crosby’s Fancy Molasses
- 3 Tbsp finely minced candied ginger, divided
- 2 eggs, beaten
- 3 Tbsp water
- Preheat oven to 350°F (180°C). Butter a 9x5x3-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk flour, salt, baking soda, ginger, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin purée, melted butter, sugar, molasses, 1 Tbsp. of the candied ginger, eggs, and water.
- Combine the wet and dry ingredients, mixing gently just until combined.
- Scrape the batter into the prepared pan and sprinkle top with remaining 2 Tbsp. of candied ginger.
- Bake for about an hour, until a skewer poked into the center of the loaf comes out clean.
- Remove from oven and let cool in the pan for about 10 minutes then run a knife around the edge of the loaf to loosen. Invert the pan to remove the loaf. Cool completely before cutting
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