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:

Quickview
353k Calories
4g Protein
13g Total Fat
54g Carbs
6% Health Score
Limit These
Calories
353k
18%

Fat
13g
21%

  Saturated Fat
7g
49%

Carbohydrates
54g
18%

  Sugar
26g
29%

Cholesterol
71mg
24%

Sodium
421mg
18%

Get Enough Of These
Protein
4g
10%

Vitamin A
5084IU
102%

Manganese
0.72mg
36%

Selenium
15µg
22%

Iron
2mg
17%

Vitamin B1
0.23mg
15%

Magnesium
55mg
14%

Folate
55µg
14%

Vitamin B2
0.21mg
13%

Potassium
428mg
12%

Fiber
2g
10%

Vitamin B3
1mg
10%

Copper
0.19mg
9%

Vitamin B6
0.17mg
9%

Phosphorus
75mg
8%

Calcium
71mg
7%

Vitamin K
6µg
6%

Vitamin B5
0.56mg
6%

Vitamin E
0.79mg
5%

Zinc
0.47mg
3%

Vitamin D
0.43µg
3%

Vitamin C
1mg
2%

Vitamin B12
0.12µg
2%

covered percent of daily need
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