Happy Friday!
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!
Bake up!
Pumpkin Gingerbread
From Simply Recipes
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
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
Directions
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.
Freezes well.
Luv What You Do 
I don’t think that anything smells as good as gingerbread baking-but now maybe pumpkin gingerbread? I love both so this is worth a try-thanks for all the wonderful recipes and tips!
You are welcome! This is a fantastic recipe! I will be making it again for sure and I think the leftovers (if you have any) will be prefect french toast.
In the oven now so my family will wake up to the aroma of home for the holidays! Next – in go some chocolate chip cookies- baking with the sunrise – you inspired me!
Oh! Did your house smell SO yummy?!
This sounds like a KILLER flavor combination!! I love when my house fills with the smells of what I have baked!! YUM!
I bet you could make this bread vegan pretty easily!
Pumpkin + ginger = best combo! YUM! Beautiful sunrise photo, too 🙂
I’m so happy that it turned out since I was driving : )
I make a vegan pumpkin gingerbread loaf that also leaves our house smelling incredible! It’s Kelly’s favourite and begs me to make it outside of Thanksgiving/Christmas season!
Please share the recipe! I’d love to make another loaf for our Xmas weekend!
Sorry I’m so late: http://ohsheglows.com/2010/10/02/pumpkin-gingerbread-with-spiced-buttercream/!
Thanks! I can eat Gingerbread year round : )
[…] Day 6 […]
[…] smelling bread to bring with me this weekend. I subbed in molasses for the honey because this bread was such a success! And got a little lazy on the crust, smothering my bread with just […]
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