Saturday, October 15, 2011

Ginger Spice Pumpkin Bread

This is a really simple Fall treat. It tastes more like a ginger bread, but the pumpkin gives it an amazing texture. I actually made the one in the photo with King Arthur gluten free AP flour.


Wet:
1 c. vegetable oil
4 eggs
1/4 c. molasses
15 oz. canned pumpkin puree
1 T. finely grated fresh ginger, a Japanese ginger grater works best
1 T. vanilla extract
1/2 c. water

Combine all ingredients.


Dry:
3 1/2 c. AP flour
2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice
1 t. salt
2 1/4 c. sugar

Combine all dry ingredients and mix smooth.


Vigorously fold the wet and dry together with a rubber spatula. Divide the batter into two buttered loaf pans.

Bake at 350 degrees for one hour or until a toothpick comes out clean.

Cool for 30 minutes, then invert out of pans.

This bread tastes even better the next day.





2 comments:

  1. I don't bake very well, but I made this yesterday just exactly following your recipe and it came out perfect! I needed something for breakfast but I'm finding that I'm having a slice for dessert and a few slices in-between meals too...thanks for such a yummy, easy to make treat! :)

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