This is from the Simply Recipes website...
~~~~~
Pumpkin Gingerbread Recipe
* Prep time: 15 minutes
* Cook time: 1 hourIngredients
* 1 1/2 cups (200 g) all purpose flour*
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 2 teaspoons ground ginger
* 1 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1 cup (240 ml) pumpkin purée**
* 1/2 cup (1 stick, or 112 g) butter, melted
* 1/2 cup dark brown sugar
* 1/2 cup (120 ml) molasses
* 1 Tbsp finely minced candied or fresh ginger (optional)
* 2 eggs, beaten
* 3 Tbsp water
* 1/2 cup raisins (optional)
* I've also made this pumpkin gingerbread using gluten-free flour from King
Arthur. Turned out great!
* *To make pumpkin purée from pieces of leftover pumpkin, just roast or boil
the pieces until tender, then remove the skin. Smash the cooked pumpkin with a
fork. If using a whole pumpkin, sugar pumpkins work best. Cut in half, scoop
out the strings and seeds, bake the pumpkin halves at 350°F on a foil-lined
baking pan until soft, about 45 minutes to an hour. When cool, scoop out the
flesh and mash with a fork.
Method
1 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.
2 In a medium bowl, vigorously whisk together the flour, salt, baking soda,
ginger, cinnamon, and nutmeg.
3 In another bowl, use a wooden spoon to mix together the pumpkin purée, melted
butter, sugar, molasses, fresh or candied ginger, eggs, and water.
4 Combine the wet and dry ingredients. Add the raisins if using. Stir only
until incorporated.
5 Place the batter into the prepared loaf pan and bake for 50-60 minutes, until
a bamboo skewer inserted into the center of the loaf comes out clean. 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. Let
it cool on a rack for 30 minutes or longer.
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.
Yield: Makes one loaf.
~@~@~@~@~@~
Rhonda in Missouri
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/BREAD-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/BREAD-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
