Pumpkin Gingerbread Recipe
I've had several requests for the recipe for the the pumpkin gingerbread that I served at OLOTEAS on Saturday.
I found the recipe on Allrecipes.com, and then I modified it more to my tastes. I baked it on Friday so that the rich taste would come out more after it sat overnight.
I also experimented using my new silicone bread pan. I am giddy to report that it's filled with win--lightweight, easy to use, easy to clean. I will be sad if/when they find out it's as bad as getting teflon in your food.
Anyway, the recipe:
INGREDIENTS
* 3 cups brown sugar
* 1 cup butter
* 4 eggs
* 2/3 cup water
* 1 (15 ounce) can pumpkin puree
* 2 teaspoons ground ginger
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 3 1/2 cups unbleached wheat flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1/2 teaspoon baking powder
* 2 tablespoons candied ginger, chopped
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing bowl, combine sugar, butter and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ground ginger, allspice, cinnamon and cloves.
3. In medium bowl, combine flour, soda, salt, and baking powder. Sift dry ingredients into pumpkin mixture and blend just until all ingredients are mixed. Fold in the candied ginger. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.
I found the recipe on Allrecipes.com, and then I modified it more to my tastes. I baked it on Friday so that the rich taste would come out more after it sat overnight.
I also experimented using my new silicone bread pan. I am giddy to report that it's filled with win--lightweight, easy to use, easy to clean. I will be sad if/when they find out it's as bad as getting teflon in your food.
Anyway, the recipe:
INGREDIENTS
* 3 cups brown sugar
* 1 cup butter
* 4 eggs
* 2/3 cup water
* 1 (15 ounce) can pumpkin puree
* 2 teaspoons ground ginger
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 3 1/2 cups unbleached wheat flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1/2 teaspoon baking powder
* 2 tablespoons candied ginger, chopped
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing bowl, combine sugar, butter and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ground ginger, allspice, cinnamon and cloves.
3. In medium bowl, combine flour, soda, salt, and baking powder. Sift dry ingredients into pumpkin mixture and blend just until all ingredients are mixed. Fold in the candied ginger. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.