Baked Pumpkin Gingerbread

(from ptholland’s recipe box)

Yum! Especially with home roasted pie pumpkins. And you can use roasted butternut squash, too. I have not tried baking these as muffins yet. Don’t skip the ginger! It is what makes this quick bread awesome!

Source: adapted from Allrecipes.com (from RecipeThing user home4edu)

Prep time: 15 minutes
Cook time: 60 minutes
Serves 24 people

Categories: Muffins and Quick Breads

Ingredients

  • 1/4 C butter, softened
  • 1 1/2 C packed brown sugar
  • 1/4 C unsweetened applesauce
  • 1 C buttermilk
  • 2 eggs, lightly beaten
  • 2 C solid pack pumpkin puree'
  • 2 T crystallized ginger, minced
  • 1 1/2 C all-purpose flour
  • 1 1/2 C spelt or whole wheat pastry flour
  • 2 1/2 t baking soda
  • 2 t salt
  • 2 t ground cinnamon
  • 1 t ground nutmeg
  • 1/2 t each: grnd cloves, allspice, grnd ginger
  • 1 T hulled pumpkin seeds

Directions

  1. Preheat oven to 350 degrees F (175 degrees C) and prepare pans.

  2. In a medium bowl sift the flours, baking soda, salt, cinnamon, nutmeg, cloves, allspice and grnd ginger. Set aside.

  3. In a large mixing bowl cream butter, applesauce and brown sugar. Mix in buttermilk and beaten eggs, then stir in pumpkin and crystallized ginger.

  4. Stir the dry ingredients into the wet ingredients until just incorporated.

  5. Pour into prepared 9×5 loaf pans and smooth the top. Sprinkle pumpkin seeds atop the batter.

  6. Bake 50-60 minutes or until a toothpick inserted into the center comes out clean.

  7. Allow to cool in pans on a cooling rack for about 10 minutes, then turn out onto the cooling racks to finish. TRY to not cut into these luscious loaves until they have cooled!

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