Pumpkin Gingerbread
Pumpkin Gingerbread could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. One serving contains 243 calories, 5g of protein, and 1g of fat. This recipe serves 8. For 63 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Simply Recipes has 2615 fans. It is perfect for Christmas. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. A mixture of fresh ginger, baking soda, pumpkin puree, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns a solid spoonacular score of 71%. Users who liked this recipe also liked Pumpkin Gingerbread, Pumpkin Gingerbread, and Pumpkin Gingerbread.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1 1/2 cups (200 g) all purpose flour*
1 teaspoon baking soda
1/2 cup dark brown sugar
2 eggs, beaten
1 Tbsp finely minced candied or fresh ginger (optional)
1 1/2 teaspoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (120 ml) molasses
1 cup (240 ml) pumpkin purée**
1/2 cup raisins (optional)
1/2 teaspoon salt
3 Tbsp water
Equipment:
wooden spoon
loaf pan
whisk
bowl
oven
skewers
knife
frying pan
bread knife
Cooking instruction summary:
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 loaf's 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.
Step by step:
1. 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
2. Combine the wet and dry ingredients.
3. Add the raisins if using. Stir only until incorporated. 5
4. 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.
5. 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.
6. Let it cool on a rack for 30 minutes or longer. The loaf's 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.
Nutrition Information:
covered percent of daily need
