Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoons salt
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoons ground nutmeg
• 1 cup pumpkin purée
• 1/2 cups butter (1 stick, or 112 g, melted)
• 1/2 cups dark brown sugar
• 1/2 cups molasses
• 1 tablespoon fresh ginger (or finely minced candied, optional)
• 2 eggs (beaten)
• 3 tablespoons water
• 1/2 cups raisins (optional)
• NOTE: CAN BE MADE GLUTEN-FREE USING KING ARTHUR GLUTEN-FREE FLOUR

Directions

1. Preheat oven to 350°F (180°C). Prepare a 9×5×3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.

2. 2 In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.

3. 3 In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.

4. 4 Combine the wet and dry ingredients. Add the raisins if using. Stir only until incorporated.

5. 5 Place the batter into the prepared loaf pan and bake for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean. Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer.

6. The loaf’s flavor will improve with time. If you cut into it while it is still a bit warm, it may be crumbly. In which case you may want to make your slices with a bread knife.

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