Pumpkin Gingerbread: The Best Cozy Treat for Fall Baking
Enjoy a warm slice of Pumpkin Gingerbread, the perfect cozy treat for fall baking.
Equipment
- 9x5x3-inch loaf pan
- mixing bowls
- whisk
- wooden spoon
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
Wet Ingredients
- 1 cup pumpkin puree canned or homemade
- 0.5 cup butter melted
- 0.5 cup dark brown sugar
- 0.5 cup unsulphured molasses not blackstrap
- 1 tablespoon finely minced candied or fresh ginger optional
- 2 eggs beaten
- 3 tablespoons water
- 0.5 cup raisins optional
Instructions
Baking Instructions
- Preheat the oven to 350°F (180°C) and prepare a loaf pan with non-stick spray or butter.
- In a bowl, mix the dry ingredients: flour, salt, baking soda, ginger, cinnamon, and nutmeg.
- In another bowl, mix the wet ingredients: pumpkin puree, melted butter, sugar, molasses, ginger, eggs, and water.
- Combine the wet and dry ingredients. Stir in raisins if using until just incorporated.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes until a skewer comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
The flavors of the loaf will improve over time; slice with a bread knife if warm to avoid crumbling.
Nutrition
Serving: 1sliceCalories: 263kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 201mgPotassium: 200mgFiber: 1gSugar: 19gVitamin A: 1500IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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