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!
Marie Matter says
November 24, 2012 at 12:07 amnever met a gingerbread i didn’t love. this looks yum!
Laura Dembowski says
November 24, 2012 at 1:37 pmI love gingerbread so much. It’s just about time for me to whip up a batch. My mom is the same way about the dishes. As many times as I offer to do them, she says no. At least she lets me handle the dishwasher.
Phil Holtberg says
November 25, 2012 at 6:53 pmWonderful post! You tell such a terrific story with the pictures. That gingerbread sounds delish!
Peter Depaola says
December 12, 2012 at 1:31 pmI’m entering your gingerbread in a holiday dessert contest
I’m using a glaze and bourbon
Peter
Gail Watson says
December 12, 2012 at 3:20 pmWow Peter! Good LUCK! I’m flattered 🙂 Let me know how it turns out. Gail