Pumpkin Gingerbread with Crystallized Ginger
Ginger, molasses, pumpkin - if you want your house to smell like the holidays, this is the recipe for you.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 20 People
- 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
Preheat the oven to 350°F. Lightly oil a 9x13 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.
Calories: 211kcal | Carbohydrates: 37g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 127mg | Potassium: 293mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1930IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg