Pumpkin GingerBread

My family asked for encore!!

Since there was pumpkin left at home (after I made the pasta),I thought of this recipe. It was finished in just one day! wow! Thank you~~~

Ingredient:

- 1 1/2 cups (200 g) all purpose flour

- 1/2 teaspoon salt

- 1 teaspoon baking soda

- 2 teaspoons ground ginger

- 1 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1 cup (240 ml) pumpkin purée*

- 1/2 cup (1 stick, or 112 g) butter, melted **

- 1/2 cup dark brown sugar

- 1/2 cup (120 ml) molasses

- 1 Tbsp finely minced candied or fresh ginger (optional, and I used fresh)

- 2 eggs, beaten

- 3 Tbsp water

* pumpkin purée: If you use whole pumpkin, first, cut in half and scoop out the strings and seeds. Bake the pumpkin halves at 180°C on a foil-lined baking pan until soft, about 45 minutes to an hour. When cool, scoop out the flesh and mash with a fork.

** Butter: (I cut half but it turned out great!)

Method:

1. Preheat oven to 180°C. Butter a 9x5x3-inch loaf pan to keep the pumpkin gingerbread from sticking to the pan.
2. In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
3. In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.
4. Combine the wet and dry ingredients. Stir only until incorporated.
5. Place the batter into the prepared loaf pan and bake for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean. Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer.

The loaf's flavor will improve with time. If you cut into it while it is still a bit warm, it may be crumbly. In which case you may want to make your slices with a bread knife.

Yield: Makes one loaf. 

Bon Appetit!