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Pumpkin Gingerbread

kept bytihleigh
recipe bySimply Recipes

Yield: Makes one loaf.


1 1/2 cups (200 g) all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (240 ml) pumpkin purée*
1/2 cup (1 stick, or 112 g) butter, melted
1/2 cup dark brown sugar
1/2 cup molasses
1 Tbsp finely minced candied or fresh ginger
2 eggs, beaten
3 Tbsp water
1/2 cup raisins (optional)

* To make pumpkin purée from pieces of leftover pumpkin, just roast or boil the pieces until tender, then remove the skin. Smash the cooked pumpkin with a fork. If using a whole pumpkin, sugar pumpkins work best. Cut in half, scoop out the strings and seeds, bake the pumpkin halves at 350°F on a foil-lined baking pan until soft, about 45 minutes to an hour. When cool, scoop out the flesh and mash with a fork.



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