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Pumpkin Gingerbread

pumpkin gingerbread
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5 from 2 reviews

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

Ingredients

Units Scale

Ingredients:

  • 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

Instructions

  1. Preheat oven to 350°F (180°C). Butter a 9x5x3-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk flour, salt, baking soda, ginger, cinnamon, and nutmeg.
  3. In another bowl, mix the pumpkin purée, melted butter, sugar, molasses, 1 Tbsp. of the candied ginger, eggs, and water.
  4. Combine the wet and dry ingredients, mixing gently just until combined.
  5. Scrape the batter into the prepared pan and sprinkle top with remaining 2 Tbsp. of candied ginger.
  6. Bake for about an hour, until a skewer poked into the center of the loaf comes out clean.
  7. 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

Find it online: https://www.crosbys.com/pumpkin-gingerbread/