This quick bread is SUPER moist with a nice mellow hit of molasses and a tender bite of ginger. The pumpkin doesn’t reveal itself, it merely adds moisture and depth. As you can see it slices quite nicely and could even do with a toasting and a pat of butter if that’s your preference.
I sliced mine up super thin to enjoy with my milky latte. It was a nice quiet moment in the morning light, before I began my post feast ritual.
Morning After Moist Gingerbread
makes one 4″x11″ loaf~ enough to serve 8-10
.5 can pumpkin puree (not pie filling)
2 large eggs
.5 c vegetable oil
.75c water
.5 c molasses
1c white sugar
1.75c all purpose flour
2 t baking soda
1 t salt
1t ground cinnamon
1t freshly grated nutmeg
2T freshly grated ginger
Preheat oven to 350˚ and grease 4″ x 11″ loaf pan
In medium bowl combine pumpkin, eggs, oil, water, molasses and sugar. Stir smooth.
In large bowl combine flour, baking soda, salt, cinnamon, nutmeg and ginger.
Pour the wet ingredients into the large bowl and stir just until incorporated. This makes a fairly wet batter.
Gently spoon into the loaf pan and spread evenly.
Place pan into the center of the preheated oven and bake. After ~40 minutes test for doneness- Gently pressing on the top of the cake. When it is springy to the touch is it done. Alternatively use a toothpick to poke into center of cake. When the toothpick comes out clean it’s done.
Allow to cool for at least 15 minutes before removing from the pan.
Happy Thanksgiving Everyone!