If the blog name hasn’t given it away, I love bread. It’s one of my favorite things. I try not to discriminate between big or small, crusty or soft, light or dark, sweet or savory. They’re really all good – and so versatile; you can easily eat bread for dessert, breakfast or afternoon tea (or as an accompaniment). Or for any other in-between meal, if you so choose. Bread is a perfect vehicle for all kinds of toppings, jams, spreads and dips.
This Pumpkin Gingerbread could be the spokes-person (spokes-bread?) of versatility. Add chocolate chips and you’ve got dessert. Add nuts and it can be a snack. Add a little more heat and you can serve it alongside dinner.
This is a recipe that I first started working on in the fall, when the leaves were turning and fall flavors were sneaking into the kitchen. Back when pumpkin recipes were turning up all over the interweb, blogosphere, and print world. I’ve since made this pumpkin gingerbread several times and it only seems to get better. It’s funny, because pumpkin bread is still delicious, even though Halloween has long since ended.
This recipe makes two loaves, one to keep and one to share. Or one to freeze for later. Or two to eat! No matter how you split it up, it’s delicious. I hope you enjoy this pumpkin gingerbread as much as my friends, family, neighbors, colleagues, and strangers on the street have (just kidding about the street strangers). Can you tell that I’ve made a lot of this bread lately?
makes 2 loaves
1 c. sugar
3/4 c. packed brown sugar
3/4 c. vegetable oil
2/3 c. water
1 (15 oz.) can pumpkin puree
1 tsp. ground ginger
1-2 tsp. grated fresh ginger
1 tsp. allspice
2 tsp. cinnamon (heaping)
1/4 tsp. nutmeg
1 tsp. ground cloves
3 1/2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
optional: 1/2-1 c. chocolate chips, chopped pecans or walnuts
1. Preheat oven to 350 F. Lightly grease two 9×5 inch loaf pans.
2. In a large mixing bowl, combine sugar, oil and eggs. Mix until combined and smooth. Add water and mix until blended.
3. Stir in pumpkin, powdered and fresh ginger, allspice, cinnamon, nutmeg and clove.
4. In a separate bowl combine flour, baking soda, baking powder and salt. Add dry ingredients to wet pumpkin mixture.
7. Divide batter evenly between the prepared pans.
9. Rest on a cooling rack for 15 minutes. Invert and breads should easily slide out. Continue to cool on rack.