Ingredients
1½cupsall purpose flour
½tspsalt
1tspbaking soda
2tspground ginger
1½tspground cinnamon
¼tspground nutmeg
1cuppumpkin purée,canned or homemade
½cupbutter,(1 stick), melted
½cupdark brown sugar
½cupunsulphured molasses,not blackstrap which can be too bitter
1tbspfinely minced candied,or fresh ginger, optional
2eggs,beaten
3tbspwater
½cupraisins,optional
Preparation
Preheat oven and prepare pan: Preheat oven to 350 degrees F. Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.
In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.
Combine the wet and dry ingredients. Add the raisins if using. Stir only until incorporated.
Place the batter into the prepared loaf pan and bake at 350 degrees F for 50 to 60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean.
Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack completely before slicing.
The loaf’s flavor will improve with time. If cut while it is still a bit warm, it may be crumbly. In which case, make the slices with a bread knife.
