My morning commutes have been so pretty (even with all of the snow), and I was super excited to catch a bit of the sunrise on my new phone. In anticipation of the forecasted wintery mix, I thought it would only be appropriate to share a new quick bread recipe that I made last night.
With all of the bread that I make, my house has never smelled so amazing!
The blend of pumpkin and ginger is fantastic!
And this makes the perfect holiday hostess gift!
From Simply Recipes
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
2 eggs, beaten
3 Tbsp water
Preheat oven to 350°F (180°C). Prepare a 9x5x3-inch loaf pan (or three smaller pans) with non-stick spray.
In a medium bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, eggs, and water.
Combine the wet and dry ingredients stirring until just combined.
Place the batter into the prepared loaf pan and bake for 50-60 minutes (40 minutes if baking smaller breads), until a tooth pick 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.