Pumpkin Gingerbread

Pumpkin Gingerbread

What do you do when you find two extra cans of pumpkin in your cupboard and you don't feel like pumpkin pie?

Oh wow. Totally ignore those pumpkin bars I wrote about a few days ago. I mean, they are OK…. but this, this is amazing. Pumpkin Gingerbread. It’s a quickbread loaf and it is totally scrumptious. You don’t even need butter on it, at least not when it is freshly cooled.

So if you have a can of pumpkin in the cupboard and don’t feel like making a pie…try this, if you don’t have a can of pumpkin….go buy one!!

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Spiced Pumpkin Gingerbread

2½ cups all-purpose flour
1 cup granulated sugar
¾ cup wheat germ
1 tsp ground ginger
1½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground cloves
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup canned pumpkin puree
1 can (12 fl. oz.) evaporated Milk
5 Tbsp butter or margarine, melted
1 large egg

Preheat the oven to 350° F. Lightly grease bottom of 9×5-inch loaf pan.

Combine dry ingredients in large bowl and mix well with a whisk.

Combine pumpkin, evaporated milk, butter and egg in medium bowl; mix well.

Add pumpkin mixture to dry mixture; stir just until moistened (think “muffins”).

Pour into prepared pan.

Bake for 60 to 70 minutes or until wooden pick inserted in centre comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
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November 28th, 2009|Food Mood|12 Comments

12 Comments

  1. Just Mom December 1, 2009 at 12:59 pm - Reply

    What sized can of pumpkin? They look and sound good, so I may have to try them.

  2. Flickr: Free 2 Be December 1, 2009 at 2:57 pm - Reply

    Well, you had me there for a moment since I only just woke up…but any sized can will do…since the recipe calls for 1 cup… ;-p

  3. Free 2 Be December 1, 2009 at 2:57 pm - Reply

    Well, you had me there for a moment since I only just woke up…but any sized can will do…since the recipe calls for 1 cup… ;-p

  4. Just Mom December 1, 2009 at 4:55 pm - Reply

    Sheesh…read that twice before I asked too. Guess I had better take keen observational skills off of my resume. 😉

  5. Free 2 Be December 1, 2009 at 9:41 pm - Reply

    LOL! Dave rubbing off on you then?

  6. Just Mom December 2, 2009 at 12:26 am - Reply

    So it would appear….

  7. Flickr: David on LRM December 2, 2009 at 10:54 am - Reply

    Wow that sounds good – off to see if they have canned pumpkin puree in the shops here……………..

  8. David in Derbyshire December 2, 2009 at 10:54 am - Reply

    Wow that sounds good – off to see if they have canned pumpkin puree in the shops here……………..

  9. pearceval December 2, 2009 at 7:22 pm - Reply

    Sounds delicious . not sure where to look for canned pumpkin though 🙂


    Seen on your photo stream. (?)

  10. Free 2 Be December 2, 2009 at 8:04 pm - Reply

    Well, if you can’t find it, you could always roast a small butternut squash and puree the pulp…that’d work and would probably be nicer since it’s fresh!

  11. We found some pumpkin in the freezer when we moved house the other day, I remembered seeing your recipe so we’ve just made it. Well, Lucy the baking expert did anyway.
    It is so, so nice, yummo!

    Thanks for sharing.

  12. Free 2 Be December 7, 2009 at 4:44 pm - Reply

    Glad you enjoyed. I just pulled the second loaf out of the freezer…..

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