Oh wow. Totally ignore those pumpkin bars I wrote about a few days ago. I mean, they are OK…. but this, this is amazing. Pumpkin Gingerbread. It’s a quickbread loaf and it is totally scrumptious. You don’t even need butter on it, at least not when it is freshly cooled.
So if you have a can of pumpkin in the cupboard and don’t feel like making a pie…try this, if you don’t have a can of pumpkin….go buy one!!
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Spiced Pumpkin Gingerbread
2 ½ cups all-purpose flour
1 cup granulated sugar
¾ cup wheat germ
1 teaspoon ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
1.4 tsp ground cloves
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup canned pumpkin puree
1 can (12 fl. oz.) Evaporated Milk
5 tablespoons butter or margarine, melted
1 large egg
Preheat the oven to 350° F. Lightly grease bottom of 9×5-inch loaf pan.
Combine dry ingredients in large bowl and mix well with a whisk.
Combine pumpkin, evaporated milk, butter and egg in medium bowl; mix well.
Add pumpkin mixture to dry mixture; stir just until moistened (think “muffins”).
Pour into prepared pan.
Bake for 60 to 70 minutes or until wooden pick inserted in centre comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.
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