This bread smells
like the best of fall- spicy, rich pumpkin with ginger and molasses undertones…yum!
I want to get this recipe up in prime time for pumpkin
season. Some lovely ladies asked me in the grocery store the other day which pumpkin I like to
use for pumpkin bread. Honestly, it depends on what I have on hand. Of course,
I love to keep winter squash and pumpkins on hand for all kinds of recipes as
well as pureed squash in the freezer just waiting to be used. I have also often
made this pumpkin bread using canned pumpkin puree, which is works great here for ease and convenience. It is not quite
as flavorful but there is a lot of other things here to bring flavor so I think canned is fine if you don't have time, inclination or fresh pumpkins :-).
If you want to use a fresh roasted pumpkin, here are a few
words on choosing the right pumpkin or squash to cook. First, use small sugar
pumpkins but not the big jack-o- lantern style pumpkins you would buy for carving. Why? Well, they are bred to be great for carving but they are stringy,
watery, not as tasty and have less meat than pumpkin varieties intended for cooking.
This is true for pies, breads or other dishes. But you can use many things
other than traditional little orange sugar pumpkins. Winter squash can be combined
with pumpkin or other squash for a wonderful mix for whatever the recipe calls
for. I like to combine the sweet intense
flavor of buttercup or butternut squash with the fluffier texture of the
kabocha squash. Sugar pumpkins go well with any of those. I don’t use acorn
squash or delicata in breads, they are too juicy and have a more delicate
flavor. Try to keep some squash puree in your freezer or some canned pumpkin in
the pantry so you are ready to make this spicy pumpkin bread.
This recipe is one I came up with years ago for the county
fair. The judges liked it :-) I hope
you do, too!
Pumpkin Gingerbread
3 1/2 Cups Flour *
1/2 - ¾ cup White Sugar
1 ½ cups Brown Sugar
2 tsp Baking Soda
1 tsp Cinnamon
1 tsp Ginger
1 -2 tsp Pumpkin Pie Spice (blend
of cinnamon, ginger, allspice, cloves, etc.)
1 ½ tsp.
Salt
4 eggs -- Beaten
2/3 Cup Oil
2/3 Cup Molasses ( if you prefer ,skip molasses- increase
sugar by ½ cup)
1/2 Cup Applesauce
1/3 Cup Water
2-2 ½ Cups Pumpkin, Canned or fresh, roasted, peeled and pureed**
1/3-1/2 cup dates, chopped, optional
¼ -1/3 Cup Crystallized Ginger – minced very Fine, Opt.
Preheat oven at 350 degrees.
*If preferred, substitute 2 ½ c.white flour + 1 c. whole
wheat pastry flour for the white flour.
In a large bowl, sift together flour, soda, salt and spices.
Mix in sugars.
In medium bowl, mix wet ingredients- eggs, oil, molasses, applesauce, water and pumpkin.
In medium bowl, mix wet ingredients- eggs, oil, molasses, applesauce, water and pumpkin.
Stir into dry ingredients.
Add chopped dates and crystallized ginger, if desired. Spoon batter into 3
greased 8x4 loaf pans ( or 2 larger pans
and 1 mini-loaf if needed). Bake 1 hour ( check at 50 minutes) or until toothpick comes out clean.
You may also make pumpkin muffins and bake them for about 18-20 minutes.
You may also make pumpkin muffins and bake them for about 18-20 minutes.
Serve warm or room temperature. For a sweet treat, add a dollop of whipped cream dusted with cinnamon sugar. Wrap left overs in air tight container, but
only once they are completely cool. May
be frozen.
Makes 3 Loaves.
*You may make fresh pumpkin
or squash puree by cutting the pumpkin in half and scooping out seeds. Place,
cut side down in large baking dish with ½ cup or so of water. Bake for about
45-60 minutes ( check after 40m) until very soft. Let it cool and scoop out
meat and place about half, in food processor, puree until smooth. You may use
sugar pumpkins, buttercup, butternut, kabocha squash or a combination of a
couple such as I used here- sugar pumpkin and kabocha.
I could really use this cake, it sounds heavenly :D
ReplyDeleteCheers
CCU
Thanks for stopping by, CCU! It is kinda of a fall like recipe while you are in spring, but it is tasty!
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