Comments | bakebakebake: Pumpkin Gingerbread Loaf

cityofmist in bakebakebake

Pumpkin Gingerbread Loaf

Dec 02, 2012 10:37

For me, this recipe was a good way of using up leftover Halloween pumpkin, but I know in America pumpkin is more of a year-round thing. It would also work perfectly well with any other kind of squash. It makes a richly flavoured, moist, slightly crumbly loaf, which is still solid enough to toast (which I highly recommend; I persuaded myself that ( Read more... )

grains and seeds, cakes, other spices, spice cake, ginger, maple and molasses, quick breads and muffins, vegetarian, honey, cinnamon, pumpkin and squashes, lowfat

Comments 4

lifetastesgreat December 2 2012, 14:59:39 UTC

Great mix of ingredients! I should be delicious!

mercy_rain December 2 2012, 16:05:01 UTC

I don't think pumpkin is a year-round thing here in the US; it's very autumnal, really just Sep - Nov. I don't think I would be able to find a pumpkin in a store today, for instance.

cityofmist December 2 2012, 17:30:32 UTC

Really? I see a lot of references in American recipes to canned pumpkin, I assumed that would be something you'd have all year. In the UK you only tend to see fresh pumpkins, which, like you, we only really have in autumn.

mercy_rain December 2 2012, 17:34:04 UTC

Yeah, you can get canned pumpkin year round, but it's mostly only purchased for making pies for Thanksgiving. Though I guess people do sometimes buy it to make pumpkin cookies, but I still think of those as an autumn/winter thing. (Also gross.)