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Pumpkin Gingerbread Recipe

kept bydennyboy
recipe bySimply Recipes

This has to be the weirdest fall ever. High seventies on the first day of November. Beautiful and sunny, though the wind has picked up a bit. The gusts come and go, stirring up leaves from the trees, so it's beginning to at least feel like autumn. Trick-or-treaters paraded through the neighborhood last night, leaving a trail of candy wrappers and smiles. Mr. Jack-o-lantern is still sitting on his perch (maybe we'll light him up again tonight!). We almost always have extra pumpkin sitting around this time of year, either puréed and in cans, or fresh. Two of my favorite sweet quick breads are pumpkin bread and gingerbread. This recipe (an experiment really) I'm delighted to report, happily combines the two—pumpkin and gingerbread. Spicy, molasses-y, pumpkin-y. Easy too. Happy fall!


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 (optional)
2 eggs, beaten
3 Tbsp water
1/2 cup raisins (optional)



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