Pumpkin Gingerbread

Ingredients

1 1/2 cups flour

1/2 tsp. salt

1 tsp. baking soda

2 tsp. ground ginger

1 1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 cup pumpkin purée

1/2 cup butter, melted

1/2 cup dark brown sugar

1/2 cup  Molasses

3 Tbsp finely minced candied ginger, divided

2 eggs, beaten

3 Tbsp water

Method of Preparation

Preheat oven to (180°C). Butter a 9x5x3-inch loaf pan

In a medium bowl, whisk flour, salt, baking soda, ginger, cinnamon, and nutmeg.

In another bowl, mix the pumpkin purée, melted butter, sugar, molasses, 1 Tbsp. of the candied ginger, eggs, and water.

Combine the wet and dry ingredients, mixing gently just until combined.

Place the batter into the prepared pan and sprinkle top with remaining 2 Tbsp. of candied ginger.

Bake for about an hour, until a skewer poked into the center of the loaf comes out clean.

Remove from oven and let cool in the pan for about 10 minutes. Invert the pan to remove the loaf. Cool completely before cutting.