Pumpkin Ginger Bread
Prep time: 20 minutes
Total time: 1 hour
Yield: 1 loaf
- 1.5 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1 stick unsalted butter, melted + extra
- 1 cup brown sugar
- 2 large eggs beaten
- 3 tbs. warm water
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine flour, salt and baking powder. Stir thoroughly. Add ginger, cinnamon and nutmeg. Stir again. Indent.
In a second bowl combine, pumpkin puree, sugar, melted butter, brown sugar, eggs and water. Stir thoroughly until blended.
Pour wet ingredients into dry ingredients. Stir until a thick batter forms, about 2 minutes.
Lightly grease bottom and sides of loaf pan with extra butter. Place on center rack of oven and bake for 40 minutes, or until a toothpick placed in the center pulls away cleanly. Remove from oven, cool for 30 minutes. Gently run a knife along edges to release bread from pan and invert onto cutting board. Cool for 1 hour.