Monday, January 15, 2007

Spicy Pumpkin Gingerbread Recipe

This gingerbread loaf is ideal for autumn and winter. It is sweet but can be served with an entree (like cornbread).

Makes two loaves


1 1/2 cups sugar
1 1/2 cups packed light brown sugar
1 cup canola oil
4 eggs at room temperature
2/3 cup water
1 (15 ounce) can pumpkin
2 tablespoons fresh grated ginger
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon cardamom
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/2 cup chopped crystallized ginger


  1. Preheat oven to 350 F (180 C). Grease or grease and flour two 9x5 loaf pans. Always line the loaf pan with a piece of parchment or wax paper to make it easy to remove the loaf when cooled.

  2. In a large bowl mix sugars, oil and eggs until well combined. Add water, pumpkin and fresh ginger and mix again.

  3. In a separate bowl mix flour, baking soda, baking powder, salt, all spices and crystallized ginger. Add the dry ingredients to the wet ingredients until just mixed.

  4. Pour batter into the loaf pans and bake for 60 minutes or until a cake tester comes out clean.

These loaves can be stored in an airtight container for a week or in the freezer for six months.

No comments: