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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12 comments
What sized can of pumpkin? They look and sound good, so I may have to try them.
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
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
Sheesh…read that twice before I asked too. Guess I had better take keen observational skills off of my resume. 😉
LOL! Dave rubbing off on you then?
So it would appear….
Wow that sounds good – off to see if they have canned pumpkin puree in the shops here……………..
Wow that sounds good – off to see if they have canned pumpkin puree in the shops here……………..
Sounds delicious . not sure where to look for canned pumpkin though 🙂
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Seen on your photo stream. (?)
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!
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.
Glad you enjoyed. I just pulled the second loaf out of the freezer…..