Pumpkin Gingerbread with Crystallized Ginger

autumn, back-to-school, crystallized ginger, gingerbread, holiday appetizer, molasses, pumpkin, winter

Pumpkin Gingerbread with Crystallized Ginger

This pumpkin gingerbread smells so good in the oven, and if you are feeling blue, or like you want the holidays to come faster and stay longer, get a pan of this going.  The marriage of ginger and molasses and pumpkin….well, that’s more like a menage a trois than a marriage, but that’s okay, we’re sticking with the metaphor.  Let’s just say it works, really well.

We have always been a gingerbread family, on my paternal side.  In fact, my whole family on my father’s side were ginger people, and my grandfather, who was born in 1903, talked about the medicinal properties of ginger way before anyone outside of China was talking about it, and snacked on crystallized ginger.

Pumpkin Gingerbread with Crystallized Ginger

But medicinal qualities aside, ginger is one of the best ingredients to get to know in the world.  It can be used in savory dishes, in sweet dishes, in Asian food, in baked goods.  And here, it stars in two ways alongside pumpkin in what I think is going to be the quick bread of the season in our abode.

May I make a few other recommendations, if this recipe appeals? How about:

 

Pumpkin Gingerbread with Crystallized Ginger

This Pumpkin Gingerbread smells so good in the oven, and if you are feeling blue or want the holidays to come faster, get a pan of this going.

Pumpkin Gingerbread with Crystallized Ginger

Print

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 cup molasses
  • 1 cup sugar
  • 1/2 cup boiling water
  • 1/2 cup chopped candied ginger (optional)

1. Preheat the oven to 350°F.  Lightly oil a 9×13 inch baking pan.

This Pumpkin Gingerbread smells so good in the oven, and if you are feeling blue or want the holidays to come faster, get a pan of this going.

2. In a medium size bowl combine the flour, baking soda, ginger, cinnamon, cloves, and salt.  In a large bowl whisk together the oil, eggs, pumpkin, molasses and sugar until smooth.

This Pumpkin Gingerbread smells so good in the oven, and if you are feeling blue or want the holidays to come faster, get a pan of this going.

3. Dump the dry ingredients into the pumpkin mixture and whisk to combine. Pour in the boiling water and whisk until smooth. Whisk in the chopped candied ginger, if using.

This Pumpkin Gingerbread smells so good in the oven, and if you are feeling blue or want the holidays to come faster, get a pan of this going.

4. Pour into the prepared pan and bake for about 30 minutes until done; test for doneness by inserting a wooden skewer into the center and if it comes out clean, the gingerbread is done.

This Pumpkin Gingerbread smells so good in the oven, and if you are feeling blue or want the holidays to come faster, get a pan of this going.

5. Cool completely in the pan on a wire rack. Cut into squares and serve.

This Pumpkin Gingerbread smells so good in the oven, and if you are feeling blue or want the holidays to come faster, get a pan of this going.

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2 thoughts on “Pumpkin Gingerbread with Crystallized Ginger”

  1. Susan says:

    I’m in LOVE. The best gingerbread–moist moist like crazy with terrific flavor. And, oh, so easy…
    I did cut back on the cloves for some of the delicate younger tastebuds. Still wonderful

    1. Katie Workman says:

      hooray! so glad you liked it.

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