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.