Sunday, December 16, 2012

Pumpkin Gingerbread - 2 in 1 Holiday treat

Pumpkin bread and Gingerbread are 2 of our holiday favorites. However I made pumpkin bread a few too many times than usual this year, so we are a bit tired of it. Here it is at Christmas time I am working on all the bake goods to be delivered during the week, I made 2 batches of Eggnog brands, the 1st wave of  the classic Hawaiian Banana bread that so many requested. I am now waiting for the rest of the banana to ripen so that I can finish the rest of the requests.  Then here is it the pumpkin and gingerbread, so here it is, I combined both and made a pumpkin gingerbread. I must say this is one of the best "crazy" thing I experimented with . It is so delicious to go with mule wine or apple cider. This is more a quick bread than the dense classic gingerbread, if you want you can certainly take replace the vegetable oil with apple source, then you will have a fat free bread!  The house smells like Christmas when the bread is in the oven! 

Pumpkin Gingerbread
1 15oz can pumpkin
2 cups brown sugar
1/2 cup vegetable oil
1/2 cup molasses
4 eggs
3 1/2 cup flour
2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp grounded ginger
1/2 tsp clove
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1 tsp granted fresh ginger
1/4 cup chopped candied ginger
Pre-heat oven to 350 or 325 if you are using the dark pan
Spread 2 9x5 loaf pans or 2 6 cups small bundt pan or 1 12 cup bundt pan.
In a small bowl, mix together flour, baking soda, baking powder, salt and all the ground spices (except the fresh ginger). Set aside
In a large mixing bowl, combine sugar, oil, pumpkin and molasses. Mix well
Slowly add in 4 beaten eggs. Stir well.
Add in grated ginger. Mix well
Fold in 1/3 of the flour mixture, add 1/3 at the time till all flour is mixed in.
If desire, fold in chopped ginger.
Divide the batter between the pans or in 1 single bundt pan (Since I am making these for gift, I would always make a tester loaf so that can check the quality. I didn't completely divide the batter)
Bake for 45 min for the smaller pans or 70 mins in the large pan till the cake spring back when lightly pressed in the center or till a tooth pick comes out clean when inserted in the center.
Cool for 5 mins, remove from the pan.
Dust with powder sugar, slice and ready to serve! 


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