Deliciously spiced Pumpkin Gingerbread that combines pumpkin with the holiday flavors of molasses in a bread that's best served with butter!
- 1/2 C butter melted
- 1/2 C brown sugar light or dark
- 2 eggs
- 1 C pumpkin puree canned or homemade
- 1/2 C unsulphured molasses
- 3 Tbsp water
- 1.5 C all purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground clove
lPreheat the oven to 350 degrees. Generously grease or spray a 9x5x3 loaf pan to prevent the bread from sticking.
Mix the butter, sugar, eggs, pumpkin puree, and molasses with your mixer until well blended and creamed together.
Add the dry ingredients and stir just until combined, taking care not to over mix.
Pour into your loaf pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool before removing from the loaf pan. Keep bread tightly covered when not being served.
Bread can keep for up to 3 days at room temperature. Or, refrigerate for up to 5 days.