by Foxes
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2.5 cups
flour
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1/2 teaspoon
baking soda
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1 teaspoon
baking powder
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1 teaspoon
salt
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2 teaspoons
ground cinnamon
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1 teaspoon
ground ginger
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1/2 teaspoon
freshly ground nutmeg
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1
egg
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1 cup
pumpkin puree
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1/2 cup
dark brown sugar
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2 tablespoons
melted butter
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1/4 cup
vegetable oil
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1/4 cup
molasses
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1/2 cup
buttermilk
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1 tablespoon
chopped fresh ginger
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1 teaspoon
vanilla extract
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1 tablespoon
turbinado sugar
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1 teaspoon
cinnamon
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Preheat the oven to 350 degrees.
Ask the hotline about this step!Butter and flour a 9" x 5" loaf pan.
Ask the hotline about this step!In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg.
Ask the hotline about this step!In another bowl, whisk together the egg, pumpkin, brown sugar, butter, vegetable oil, molasses, and buttermilk until well combined.
Ask the hotline about this step!Add the fresh ginger and vanilla extract to the wet ingredients and mix well.
Ask the hotline about this step!Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
Ask the hotline about this step!Pour the batter into the prepared loaf pan.
Ask the hotline about this step!In a small bowl, mix the turbinado sugar with the remaining teaspoon of cinnamon and sprinkle over the top of the batter.
Ask the hotline about this step!Bake 40 minutes, or until a toothpick comes out clean.
Ask the hotline about this step!Let the bread cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.
Ask the hotline about this step!I made this bread yesterday - and the kitchen had this great aroma, the bread came out - looked like the photo and, I even added the walnuts - but I would concur with super_dawn - not enough flavor (and yet lots of liquids - hence moist). And the molasses knocks out any pumpkin flavor. I'm going to toast it tomorrow am and add butter and jam.
Love the website btw!
i made this and was not impressed by the texture or taste. could use more molasses and pumpkin. bit blah and bland
i am now referred to by a co-worker for whom i made a loaf of this as, "the bread lady."
she said fighting ensued between her husband and son when she brought the loaf home and it didn't last more than one evening. i used crystallized ginger, cut it up into small pieces and it was a hit. seems like a keeper.
I am not much of baker since I am a celiac. Doubled the recipe since I wanted to use the whole can of Whole Foods organic pumpkin mix. I used Meister Gluten Free Flour.. It turned out ok, but I though it could had have more of a spice kick. The batter was thick. and the bread was rather dense.
Made this last night in my "holiday treats" class. We made it in mini loaves, reduced the cooking time to 25 minutes. I added 2T of melted butter to the topping, along with a sprinkle of cardamon and some crystallized ginger (finely diced). So moist and delicious!
The neighbors and people at work loved this. One guy said he wished it had walnuts in it. Somehow I missed putting the sugar in with the wet ingredients and didn't notice until just after I'd put the loaves (I made a double batch) into the oven. I had no choice but to dump the batter back into the bowl, stir in the sugar, put more sugar/cinnamon topping on top and put them back in the oven. They turned out fine.
I love your addition of molasses & fresh ginger. I don't know that I can find pumpkin in the store this time of year, but I'm printing this & will make it in the Fall for sure.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
I made this last week and we loved it. It did get better as it aged. I used white whole wheat flour and added a little extra milk & pumpklin for moisture. I also added about 4 oz of chopped chocolate. Yummy! Very healthy cake for everyday.