Skip to main content

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.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an