It’s autumn. And that means pumpkin!
My pumpkin contribution: this pumpkin gingerbread loaf. Cinnamon and ginger, with a subtle taste of molasses. With only a little sugar and oil, it’s not too sweet or heavy, and makes a perfect breakfast, with a pat of butter. Or it makes a barely sweet dessert, topped with ice cream and caramel sauce.
This recipe was inspired by two recipes (this one from Oh She Glows and this one from 100 Days of Real Food). I wanted something that was definitely “loaf” and not “cake”, something I could eat for breakfast and mid-afternoon snack without it being sickly sweet. Minimizing the sugar and using mostly whole wheat flour fits the bill.
Pumpkin Gingerbread Loaf
- 1 ¼ cup whole wheat flour
- ½ cup white flour
- 1 tsp cinnamon
- ½ tsp ginger
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup coconut oil, melted (or vegetable oil)
- ¼ cup + 2 tbsp hot water
- ¼ cup molasses
- ¼ cup brown sugar
- ½ tsp vanilla
- 1 cup pumpkin
- 2 eggs
- ½ cup walnuts
1. Preheat oven to 350.
2. Mix together dry ingredients (flour, cinnamon, ginger, baking soda, baking powder and salt).
3. In a separate bowl, mix together oil, sugar, and molasses. Stir in eggs and mix, then add vanilla, hot water and pumpkin. Mix well.
4. Combine wet and dry ingredients. Add walnuts.
5. Pour batter into a 9 x 5 loaf pan.
6. Bake for 40-45 minutes until toothpick comes out clean. Cool on wire rack.