PUMPKIN GINGERBREAD

Chatting with a chef friend yesterday, I nodded in complete agreement at his opinion on pumpkin everything: “I love a good pumpkin pie, but all the pumpkin spice latte and the rest — it’s just too much.” So many pumpkin-spice items are over the top, and a good many bear kind of a fake aftertaste. But there’s nothing wrong with using pumpkin pie spices in the right way, of course. That’s how I came up with Pumpkin Gingerbread. Baked like a pumpkin loaf, it’s a blend of spices you associate with pumpkin pie — along with molasses, ginger, and cardamom. The pepitas (roasted, salted pumpkin seeds) on top provide both a pretty topping and good crunch in the bite. With a cup of coffee, it’s a good morning treat. Or, top it with whipped cream and you have a perfect fall dessert. It’s so quick and easy, and your kitchen smells like heaven.

Makes 1 (9-inch) loaf

¼ cup unsalted butter, room temperature

1 cup brown sugar

2 ¾ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ season sea salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground nutmeg

½ teaspoon ground cardamom

3 eggs, lightly beaten

½ cup buttermilk

2 tablespoons dark molasses

1 (15-ounce) can pumpkin puree

½ to ¾ cup roasted, salted pepitas

Heat oven to 350 degrees. Butter and flour a loaf pan.

In a large bowl, blend butter and brown sugar. Add flour, baking powder and soda, salt, cinnamon, ginger, cloves, nutmeg, and cardamom. Mix well. Add eggs a little at a time, blending well. Stir in buttermilk and molasses, then pumpkin, until combined and smooth.

Turn into prepared loaf pan and top with pepitas.

Bake for 50 minutes or until a toothpick inserted at center comes away clean.

Cool for at least 15 minutes before removing to a plate. Cool another 10 minutes before slicing and serving.

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest

Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *