Pumpkin Gingerbread Recipe
Looks like a perfect blend of some of my fave flavors! Getting ready to make for Christmas morning. Do you think a Bundt pan would work? And if so, more or less baking time? I’ve seen a few comments mention mini bundt, but I’m thinking one large bundt (looks so pretty!). Many thanks!
By the way, we made one batch of this pumpkin gingerbread forgetting to add the melted butter and you know what? It's still turned out fine. Not as moist as the butter version, but still good, and better the next day. I still prefer the butter version, but if you are trying to cut back, you can leave it out.
Prep time : 15 minutes
Cook time: 1 hour
Total Time : 1 hour 15 minutes
Yield: Makes one loaf
INGREDIENTS
By the way, we made one batch of this pumpkin gingerbread forgetting to add the melted butter and you know what? It's still turned out fine. Not as moist as the butter version, but still good, and better the next day. I still prefer the butter version, but if you are trying to cut back, you can leave it out.
Prep time : 15 minutes
Cook time: 1 hour
Total Time : 1 hour 15 minutes
Yield: Makes one loaf
INGREDIENTS
- 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 (canned or homemade**)
- 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)
Get the instructions @ simplyrecipes.com
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