Pumpkin Gingerbread

• Vegetarian

• Produce

  • 1 tbsp Candied or fresh ginger
  • 2 tsp Ginger, ground
  • 1 cup Pumpkin puree
  • 1/2 cup Raisins

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, dark
  • 1 1/2 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter

• Liquids

  • 3 tbsp Water

Found on simplyrecipes.com

Description

Ingredients

• 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
• 1/4 teaspoon ground nutmeg
• 1 cup (240 ml) pumpkin purée**
• 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
• 3 Tbsp water
• 1/2 cup raisins (optional)

Directions

• 1 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 In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg. 3 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 Place the batter into the prepared loaf pan and bake for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean. 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 for 30 minutes or longer. The loafs 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.