Sunday, November 10, 2013

Pumpkin Gingerbread


Pumpkin Gingerbread
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 297.

What says Fall better than pumpkin? This is a wonderful loaf cake that combines the flavor of pumpkin with ginger and other spices. It is good for breakfast or anytime for that matter. It also makes a nice gift. 


2 cups sifted all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 tsp. powdered ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. dry powdered mustard
4 oz. (1 stick) unsalted butter
1 1/2 cups granulated sugar
2 eggs
1/3 cup strong prepared black coffee
1 cup mashed pumpkin
7 oz. (2 cups) pecans, cut or broken into large pieces

Preheat oven to 350.

Butter a loaf pan that has the capacity for 7 cups (9x5x3 or similar); dust with fine, dry bread crumbs. Set aside.

Sift together the flour, salt, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves and mustard. Set aside.
 
Cream the butter in a mixing bowl and add the sugar. 

Add the eggs and beat to mix.
On low speed, add about half of the dry ingredients.
Add the coffee.
Add the remaining dry ingredients, beating until mixed.
Add the pumpkin. Mix well (scrape the sides of the bowl as necessary)
Remove the bowl from the mixer stand and stir in the pecans.
Pour the mixture into the prepared loaf pan. Use a spatula and form a trench down the middle which will prevent the middle from rising too high.
Bake for 65-75 minutes until a tester comes out clean.

Cool in the pan for 10-15 minutes and transfer to a cooling rack to cool completely.


7 comments:

Lindsey @ American Heritage Cooking said...

This looks amazing! I love pumpkin bread and I love gingerbread, so I'm pretty sure this will quickly become a favorite!

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Jen said...

Cute mug! So is this a spicy-gingerbread or a hint-of-gingerbread loaf?

Phillip Oliver said...

Jen, I would say just a hint. It isn't too spicy.

Random Geek said...

You're a lifesaver! Lost my copy of this recipe sometime in the last few years.

Tiny typo, though. Your copy of the instructions don't specify when to mix the salt in. I sifted it in with the rest of the dry ingredients.

Phillip Oliver said...

Thank you for pointing out the error - I will correct it!

Anonymous said...

Thank you for this! I have been a huge fan of Maida Heatter for a very long time; her recipes never fail. This is one of my all-time favorites, and I'm so glad to have this now because my books with her amazing recipes are all packed away in storage. Now that we finally are getting some fall weather here in Georgia I am totally in the mood to make this and share it! It is divine!