Email to Cat      

Pumpkin Gingerbread

Source of Recipe


From "The Little Red Barn Baking Book"



List of Ingredients



• 2 cups all-purpose flour
  
• ½ tsp baking soda
  
• 1½ tsp ground ginger
  
• ½ tsp ground cinnamon
  
• ¼ tsp ground allspice
  
• ¼ tsp ground cloves
  
• ¼ tsp grated nutmeg
  
• 1 egg
  
• ½ cup granulated sugar
  
• ½ cup sunflower oil
  
• ½ cup canned pumpkin
  
• 1¼ cups molasses
  
• 1/3 cup stem ginger, drained and cut into small dice
  






Instructions



1. Preheat the oven to 350° F. Butter and flour a 9-inch square cake pan.
   
   
2. Sift the flour, baking soda and spices into a large bowl. In a separate bowl, beat the egg with the sugar, using an electric mixer, until pale and fluffy. Add the oil in a steady stream and beat until well incorporated. The mixture should have the consistency of mayonnaise. Add the pumpkin, molasses, and diced ginger. Add the sifted dry ingredients alternately with ½ cup hot water. Don't overmix.
   
   
3. Pour the batter into the prepared pan. Bake for 30 to 40 minutes, or until a wooden skewer inserted into the center comes out clean. Leave to cool in the pan for 5 minutes before turning out onto a wire rack. Allow to cool completely before serving.
   
   Makes 1 large loaf.