Pumpkin Gingerbread
This moist tender gingerbread is full of warm spices, candied ginger, and pumpkin making it perfect for giving or serving anytime of the year.
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 teaspoons pumpkin pie spice
- 1/2 teaspoon ground ginger
- 1/3 cup candied ginger chopped finely
- 1 cup of canned pumpkin
- 2 eggs
- 1 stick butter 1/2 cup
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup water
Instructions
- Preheat oven to 325 degrees.
- In a microwavable bowl add butter, brown sugar, molasses, and water, microwave on high for 1 minute. Set aside, butter will continue to melt. Whisk to combine ingredients. Microwave fro another minute if butter is not melted. Set aside.
- In a large mixing bowl combine flour, baking soda, baking powder, salt, pumpkin pie spice, ground ginger, and candied ginger chopped finely. Give ingredients a whisk, using fingers break up the candied ginger into the flour mixture, so that it is evenly distributed, and not clumped together.
- Whisk together eggs and canned pumpkin.
- Gradually add butter sugar mixture to flour, then add pumpkin egg mixture. Mix on medium speed for 30 seconds, scrape sides of bowl and mix for another 30-60 seconds.
- Pour into a large greased loaf pan. Batter will fill pan 3/4 full. Bake uncovered for 50 minutes, cover with tin foil for the last 25 minutes. Carefully poke with a cake tester and make sure it comes out clean. Let bread cool completely before removing or cutting.
Nutrition
Serving: 1gCalories: 414kcalCarbohydrates: 68gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 78mgSodium: 413mgPotassium: 392mgFiber: 2gSugar: 36gVitamin A: 2IUVitamin C: 0.2mgCalcium: 103mgIron: 3mg
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