Wednesday, October 31, 2007

Pumpkin Gingerbread

Pumpkin Gingerbread
Moist with pumpkin and warm with spices, this autumn quick bread comes together in minutes. We like it sliced and spread with cream cheese. I found this awesome recipe on one of my favorite blogs,

2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tsp each cinnamon, ginger, allspice
1/4 tsp each cloves, nutmeg
1 cup pureed pumpkin (homemade or canned)
1/2 cup molasses
2 eggs
1/3 cup vegetable oil
1/4 cup milk

1. Preheat oven to 350 F. Grease a 9" loaf pan. Combine dry ingredients (flour, sugar, leavening, spices) in a large bowl. Combine the wet ingredients (pumpkin, molasses, egg, oil milk) in another bowl. Add the wet ingredients to the dry ingredients and stir with about 10 vigorous strokes to combine.
2. Pour into prepared pan. Bake 35-40 minutes, until a toothpick inserted into the center emerges clean. Cool on a rack.