Pumpkin Gingerbread

Name: Pumpkin Gingerbread
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 200 grams 1/2 cups all purpose flour; 1 teaspoons salt; 1 teaspoon baking soda; 2 teaspoons ground ginger; 2 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 240 milliliters cup pumpkin purée (canned or homemade**); 118 milliliters (1 stick, or 112 g) butter, melted; 118 milliliters dark brown sugar; 120 milliliters 1/2 cup molasses; 1 Tbsp finely minced candied or fresh ginger (optional); 2 eggs, beaten; 3 Tbsps water; 118 milliliters raisins (optional)

You can never have too many dessert recipes, so give Pumpkin Gingerbread a try. This recipe makes 8 servings with 354 calories, 5g of protein, and 14g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It is perfect for Christmas. This recipe from Simply Recipes requires water, salt, pumpkin purée, and ground ginger. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Preheat oven and prepare pan: 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.

Ingredients you will need

Pumpkin

Butter

Equipment you will use

Loaf Pan

Oven

Mix dry ingredients: In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.

Ingredients you will need

Baking Soda

Cinnamon

Ginger

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Mix wet ingredients: In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.

Ingredients you will need

Candied Ginger

Molasses

Pumpkin

Butter

Sugar

Water

Egg

Equipment you will use

Wooden Spoon

Bowl

Combine the wet and dry ingredients.

Add the raisins if using. Stir only until incorporated.

Ingredients you will need

Raisins

Place the batter into the prepared loaf pan and bake at 350°F for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean.

Equipment you will use

Oven

Loaf Pan

Skewers

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.

Equipment you will use

Knife

Oven

Frying Pan

Let it cool on a rack completely before slicing.

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.

Ingredients you will need

Bread

Equipment you will use

Bread Knife

Equipment

Ingredients

Servings:

200grams

1/2 cups all purpose flour 1teaspoons

salt 1teaspoon

baking soda 2teaspoons

ground ginger 2teaspoons

ground cinnamon 0teaspoons

ground nutmeg 240milliliters

cup pumpkin purée (canned or homemade**)118milliliters

(1 stick, or 112 g) butter, melted 118milliliters

dark brown sugar 120milliliters

1/2 cup molasses 1Tbsp

finely minced candied or fresh ginger (optional)2

eggs, beaten 3Tbsps

water 118milliliters

raisins (optional)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Gingerbread works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.