Perfect for the holidays, flavorful pumpkin gingerbread made with pumpkin puree, flour, butter, ginger, molasses, brown sugar and lots of spices.
BE PICTURED IN; CHARACTERIZED IN:
This Pumpkin Gingerbread is one of our favorite fall treats!
This recipe started out as an experiment to combine the two. The result? A tender, richly flavored bread – flavorful, molasses-like and pumpkin-y.
It’s also easy to do. You can make your own pumpkin puree yourself or just use canned pumpkin puree.
Looking for more pumpkin recipes?
- pumpkin bread
- Spicy pumpkin soup
- Old fashioned pumpkin pie
- pumpkin waffles
- Pumpkin-chili
How to make pumpkin gingerbread
Pumpkin Gingerbread
By the way, we made a batch of this pumpkin gingerbread and forgot to add the melted butter, and guess what? It still turned out good. Not as moist as the butter version but still good and better the next day. I still prefer the butter version, but if you’re trying to reduce, you can omit it.
*I also made this Pumpkin Gingerbread with King Arthur Gluten Free Flour. Turned out great!
**To make pumpkin puree from leftover pumpkin pieces, simply roast or boil the pieces until tender, then remove the skin. Mash the cooked pumpkin with a fork. If using a whole squash, sugar squashes work best. Cut in half, scoop out strings and seeds, and bake squash halves at 350°F on a foil-lined baking pan until tender, about 45 minutes to an hour. Once cool, scoop out the flesh and mash with a fork.
ingredients
-
1 1/2 cups (200 G) all purpose flour
-
1/2 teaspoon Salt
-
1 teaspoon baking soda
-
2 teaspoon ground ginger
-
1 1/2 teaspoon Cinammon
-
1/4 teaspoon ground nutmeg
-
1 cup (240 ml) pumpkin puree (canned or homemade**)
-
1/2 cup (1 stick or 112 G) buttermelted
-
1/2 Cup dark brown sugar
-
1/2 cup (120 ml) unsulphured molasses (no black strap that can be too bitter)
-
1 tablespoon finely chopped candied or fresh ginger (Optional)
-
2 eggsbeaten
-
3 tablespoon water
-
1/2 Cup raisins (Optional)
method
-
Preheat the oven and prepare the pan:
Preheat the oven to 180°C. Prepare a 9 x 5 x 3 inch loaf pan with non-stick spray or butter to prevent the pumpkin gingerbread from sticking to the pan.
-
Mix dry ingredients:
In a medium bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
-
Mix wet ingredients:
In another bowl, combine pumpkin puree, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water with a wooden spoon.
-
Combine wet and dry:
Ingredients. Add the raisins if using. Stir only until incorporated.
-
Bake:
Pour 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.
-
Cool:
Remove from the oven and let cool in the pan for 10 minutes. Then, carefully run a knife around the edge of the loaf and flip the loaf to remove it from the pan. Let cool completely on a wire rack before slicing.
The taste of the bread improves over time. If you cut it while it’s still a little warm, it may be crumbly. In this case, you can use a bread knife to prepare your slices.
| nutritional information (per serving) | |
|---|---|
| 263 | calories |
| 10g | Fat |
| 40g | carbohydrates |
| 4g | protein |
