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Pumpkin Gingerbread

by Aaron Luther

50-60 Minutes Cook
10 Slices

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 cup pumpkin puree
  • ¼ cup molasses
  • 1 tsp Magnolia-Star Vanilla Extract
  • 1 tsp Magnolia-Star Pumpkin Extract 
  • ½ cup hot water
  • Cooking spray or butter for greasing
Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter.
  2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, combine the granulated sugar, brown sugar, and melted butter. Mix until well combined.
  4. Add the eggs to the sugar-butter mixture, one at a time, mixing well after each addition.
  5. Stir in the pumpkin puree, molasses, vanilla extract, and pumpkin extract until the mixture is smooth and well incorporated.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
  7. Slowly stir in the hot water, until the batter is smooth. The batter will be thin, but that's okay.
  8. Pour the batter into the greased loaf pan.
  9. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Once done, remove the pan from the oven and allow the pumpkin gingerbread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  11. Once the pumpkin gingerbread has cooled, slice and serve. You can dust the slices with powdered sugar if desired.

Tags: Cake/Cupcake, Fall, Pumpkin Spice Extract

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