Baked Pumpkin Gingerbread
(from ptholland’s recipe box)
Yum! Especially with home roasted pie pumpkins. And you can use roasted butternut squash, too. I have not tried baking these as muffins yet. Don’t skip the ginger! It is what makes this quick bread awesome!
Source: adapted from Allrecipes.com (from RecipeThing user home4edu)
Prep time: 15 minutes
Cook time: 60 minutes
Serves 24 people
Categories: Muffins and Quick Breads
Ingredients
- 1/4 C butter, softened
- 1 1/2 C packed brown sugar
- 1/4 C unsweetened applesauce
- 1 C buttermilk
- 2 eggs, lightly beaten
- 2 C solid pack pumpkin puree'
- 2 T crystallized ginger, minced
- 1 1/2 C all-purpose flour
- 1 1/2 C spelt or whole wheat pastry flour
- 2 1/2 t baking soda
- 2 t salt
- 2 t ground cinnamon
- 1 t ground nutmeg
- 1/2 t each: grnd cloves, allspice, grnd ginger
- 1 T hulled pumpkin seeds
Directions
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Preheat oven to 350 degrees F (175 degrees C) and prepare pans.
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In a medium bowl sift the flours, baking soda, salt, cinnamon, nutmeg, cloves, allspice and grnd ginger. Set aside.
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In a large mixing bowl cream butter, applesauce and brown sugar. Mix in buttermilk and beaten eggs, then stir in pumpkin and crystallized ginger.
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Stir the dry ingredients into the wet ingredients until just incorporated.
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Pour into prepared 9×5 loaf pans and smooth the top. Sprinkle pumpkin seeds atop the batter.
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Bake 50-60 minutes or until a toothpick inserted into the center comes out clean.
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Allow to cool in pans on a cooling rack for about 10 minutes, then turn out onto the cooling racks to finish. TRY to not cut into these luscious loaves until they have cooled!