Pumpkin Gingerbread
This pumpkin gingerbread recipe makes two loaves and is a fantastic way to enjoy the flavors of the season!
Servings: 2 loaves
Calories: 2369kcal
Ingredients
- 3/4 cup butter softened
- 1 cup brown sugar
- 2 large eggs
- 2 cups pumpkin puree
- 1 cup fancy molasses see notes
- 3 cups all-purpose flour
- 2 1/2 teaspoons ginger
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1/2 teaspoon nutmeg
- 2 teaspoon baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
Instructions
- Pre-heat your oven to 350°F
- Grease two loaf pans and set aside.
- Beat the butter and sugar together until light and fluffy.
- Beat in the eggs until combined.
- Mix in the pumpkin and molasses until completely combined.
- In a separate bowl, whisk together the dry ingredients.
- Mix the dry ingredients into the wet mixture until completely mixed in.
- Divide the batter between the loaf pans and bake for 50-60 minutes, until a cake tester inserted comes out clean.
- Remove and cool for 10-15 minutes, then remove from the pans onto a wire rack and cool completely.
- Store wrapped up and enjoy!
Notes
- Fancy molasses is the best to use as there isn't much sugar in this recipe ( it's not banana bread with extra fruit sugars)
- Calories are PER LOAF
Nutrition
Calories: 2369kcal | Carbohydrates: 402g | Protein: 29g | Fat: 77g | Saturated Fat: 46g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 369mg | Sodium: 1862mg | Potassium: 3831mg | Fiber: 14g | Sugar: 242g | Vitamin A: 40534IU | Vitamin C: 11mg | Calcium: 775mg | Iron: 22mg