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Pumpkin Gingerbread

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Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup pumpkin puree
  • 2/3 cup butter, melted
  • 1/2 cup packed brown sugar
  • 2 tablespoons mild molasses
  • 2 eggs, beaten

Instructions

  1. Heat oven to 350°F. Spray bottom only of 8×4 or 9×5-inch loaf pan with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, salt and nutmeg.
  3. In another bowl, stir together the pumpkin, butter, brown sugar, molasses and eggs.
  4. Combine the wet and dry ingredients. Stir just until incorporated.
  5. Spoon and spread the batter into the prepared loaf pan and bake for 1 hour to 1 hour 15 minutes, or until toothpick inserted into the center of the loaf comes out clean.
  6. Remove from oven and let cool in the pan for 10 minutes. Gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Cool completely on a cooling rack, about 1 hour.

Nutrition

Find it online: https://www.bourbonandhoney.com/pumpkin-gingerbread/