Pumpkin Gingerbread

This was such a delicious recipe. I made it for a group of people and there was none left over! I managed to get a slice or two. It was truly soft, moist, light and flavorful. Enjoy my take on a Pumpkin Gingerbread recipe! See the original here.

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 cup pumpkin purée
1 stick of butter, melted completely
1/2 cup brown sugar
1/2 cup molasses
2 eggs, beaten
3 tablespoons water
1/2 cup chocolate chips (optional)

The directions need to be followed pretty strictly on this one, I’d say.

  1. Preheat oven to 350 degrees F. Spray a bread pan to keep anything from sticking.
  2. Whisk together the flour, salt, baking soda, ginger, cinnamon and nutmeg.
  3. In another bowl with a wooden spoon, mix the pumpkin, melted butter, sugar, molasses, eggs and water.
  4. Combine the wet and dry ingredients, adding the chocolate chips if desired.
  5. Put the batter into the pan, bake for 40-50 minutes, or until a toothpick in the center comes out clean. Let the pan cool for 10 minutes, then run a knife around the edges and invert it.

I served the bread while it was still warm. It was delicious and a complete hit. I think I might make it again today!

Because I was so excited, I forgot to take a photo of the loaf after it was out of the pan and with the first slice, so excuse the cellphone photo! It was just THAT good!

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