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.
Crystallized Ginger All Day
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.
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.
Ginger, molasses, pumpkin – if you want your house to smell like the holidays, this is the recipe for you.
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Other Fall Baking Recipes:
May I make a few other recommendations, if this gingerbread recipe appeals? How about:
- Carrot Raisin Bread
- Pumpkin Cream Cheese Brownies
- Moist Pumpkin Bread (I know you’re not supposed to say the word moist, but this is….moist)
- Sweet Potato Spoonbread
- Banana Bread with Chocolate and Crystallized Ginger
- Mini Banana Bread Loaves
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Pumpkin Gingerbread
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
- ½ cup canola oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 cup molasses
- 1 cup sugar
- ½ cup boiling water
- ½ cup chopped candied ginger optional
Directions
- Preheat the oven to 350°F. Lightly oil a 9×13 inch baking pan.
- 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.
- 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.
- 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.
- Cool completely in the pan on a wire rack. Cut into squares and serve.
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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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
hooray! so glad you liked it.