As promised, here comes the pumpkin! This loaf is perfect for breakfast, and in my humble opinion, best served with a piping hot cup of tea. It’s not at all too sweet, which I like, and when you get a bite with the fresh ginger, it’s a welcome surprise. I think it tastes even better the next day! Stay warm, and enjoy!
Ginger Molasses Pumpkin Bread
Ingredients
2 and 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
A pinch of ground nutmeg
1 egg
1 cup canned pumpkin
1/2 cup dark brown sugar
2 tbsp butter, melted
1/4 cup vegetable oil
1/4 cup molasses
1/2 cup buttermilk
1 tbsp chopped fresh ginger
1 tsp vanilla extract
Directions
Preheat the oven to 350. Butter and flour a 9″ x 5″ loaf pan.
In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, ground ginger and nutmeg.
In
another bowl, blend the egg, pumpkin, sugar, butter, oil, molasses, and
buttermilk. Stir until well blended, then add the ginger and vanilla
extract.
Pour the wet ingredients into the dry and stir until just mixed. Do not over mix. Pour the batter into your prepared loaf pan.
Bake
until a toothpick comes out clean (about 45 minutes). Let the pumpkin
bread cool in the pan for about ten minutes, then remove to cool
completely on a wire rack.
