Pumpkin Ginger Bread

Here is yet another pumpkin recipe, this time with more ginger to make it Pumpkin Ginger Bread.   Not a hearty gingerbread taste, but a hint of the classic gingerbread which was what I wanted.   Oh my it was good!   My middle son, the oldest twin, decided to help himself the best way he could.   I couldn’t get angry with him…no matter how the bread looked when I got back to it.   Love and Hugs!

Pumpkin Ginger Bread 

1 3/4 cup King Arthur Unbleached All Flour

1 1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ginger or more to taste

3/4 to 1 teaspoon cinnamon or more to taste

1/4 to 1/2 teaspoon nutmeg or more to taste

3/4 cup sugar

4 Tbsp molasses

2 Tbsp lemon juice, optional

1/4 cup oil

2 eggs

1/2 cup coconut milk or milk

1 cup packed pumpkin puree, not filling

What to do

Preheat oven to 375 degrees F.

Lightly grease 9 x 5 loaf pan

Sift dry ingredients and sit aside.

Whisk together eggs, oil, molasses, sugar, coconut milk.

Add dry ingredients, stirring until moist.  Do not over stir.

Fold in pumpkin, you do not need to mix it all in. 

Cook in preheated oven for 45-60 minutes.  Done when toothpick comes out clean.

Cool in pan 10 minutes, run a knife around edges, flip out and cool on rack or eat warm.