Saturday, November 24, 2012

Triple Gingered-bread with Pumpkin



When we were headed down the coast yesterday, I turned on the radio and was horrified to hear Christmas music. Already?! Well, Turkey Day was over. And when we came back up the coast at the end of the day, there were Christmas decorations hanging from the street lamps. Really.

But it got me thinking about gingerbread. So, this morning, I used the last of my pumpkin puree and made four mini loaves of pumpkin gingerbread for breakfast. The "triple" ginger part = ground ginger + candied ginger + ginger syrup. This is not for the faint of palate!

3 C white whole wheat flour
2 t baking soda
3 t ground ginger
1 t ground cinnamon
1/2 t ground nutmeg
2 C pumpkin purée
1 C butter, softened
1 C organic dark brown sugar
1/2 C unsulphered molasses
1/2 C ginger syrup
4 eggs, beaten
1/2 cup candied ginger chips/chunks

Preheat oven to 350°F. Lightly grease your baking pans; I used my mini loaf baking stones. In a large mixing bowl beat together the sugar and butter. Add in the pumpkin, molasses, ginger syrup, and eggs. Beat until smooth. Combine the wet and dry ingredients. Stir only until incorporated.


Spoon the batter into the prepared loaf pans and bake for 50-60 minutes, until a toothpick 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 cool completely.

And the boys declared this 'red book worthy'. Awesome.

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