Grandma's Pumpkin Gingerbread

Grandma’s favorite gingerbread loaf with a twist!

Prep Time: 20 minutes    Bake Time: 1 hour

WHAT YOU NEED:

3 cups all purpose flour

1-1/2 Tbsp. ground ginger

1 Tbsp. ground cinnamon

1 tsp. allspice

2 tsp. baking soda

½ tsp. salt

1 - 15 oz. can pumpkin puree

¾ cup molasses (light or dark)

1 cup brown sugar, lightly packed

4 eggs, beaten

1/3 cup water

½ cup (1 stick) butter + ½ cup vegetable oil

2 Tbsp. candied ginger

MAKING IT:

Preheat oven to 350◦F.  Grease two 9x5-inch metal loaf pans with non-stick cooking spray. 

In a large bowl, combine flour, spices, soda and salt; blend dry ingredients well with a spoon.

In another large bowl, combine pumpkin, molasses, brown sugar, eggs and water.  Melt butter in a sauce pan. Add melted butter and oil to pumpkin mixture, blending well.

Add wet ingredients to dry ingredients, stirring well so that all flour is moistened. Do not over stir the batter. 

Pour batter into loaf pans, dividing batter evenly between the two pans.  Sprinkle the top of each with candied ginger.  Bake for 60-65 minutes or until cake tester comes out clean.

Cool loaves in pan for 10 minutes, then remove each loaf from pan and continue to cool on wire racks.  Makes 2 - 9x5-inch loaves (each loaf yields about 18 slices).

NUTRITION:

Nutrition Information per serving (one ½-inch slice): 140 Calories; 6g Total Fat; (2g Sat Fat; 0g Trans Fat); 5mg Chol; 80mg Sodium; 21g Total Carb; (0g Fiber; 12g Sugars); 2g Protein

TIPS:

This gingerbread loaf freezes well; just wrap tightly in plastic wrap or in freezer bag.

Variation: Use mini loaf pans. Fill each mini loaf pan 2/3 full with batter and reduce baking time to 40-45 minutes. Makes 5 or 6 mini-loaves (3 x 5-inch size).

Variation: Divide batter between one 9x5-inch loaf pan and one standard muffin tin. Muffins bake for 20-22 minutes; bake loaf as directed above.

If using glass loaf pans, reduce heat to 325◦F.