Tuesday, March 3, 2009

Pumpkin Bread with Candied Ginger

Near the end of our snow storm yesterday, I wanted to bake something. The snow had been flying and the wind whistling all day. Something nice and spicy to warm us up was just what we needed.

I had picked up some Candied Ginger during an after Christmas sale and it was just begging me to do something with it. I pulled out my old Pumpkin Bread recipe and thought that adding the sweet sugared candied ginger to the smooth speckled pale orange batter would be a perfect pairing. I could hardly wait for the bread to bake and peeked in the oven more than once. The bread was barely out of the oven for 5 minutes when I had to cut a slice. Mmmmm, the earthy pumpkin, slight spice and warm bite of ginger turned out to be the perfect combination.

Pumpkin Bread with Candied Ginger ~ makes 1 large loaf , add nuts if you wish

2 1/4 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups sugar
1, 15 oz can pureed pumpkin
1/2 cup vegetable oil
2 T. fine chopped candied ginger

Combine flour, spice, baking powder, and salt in bowl; stir to blend the dry ingredients well.

Combine eggs, sugar, pumpkin, and oil in a mixing bowl, beating until smooth. Stir into flour mixture, add chopped candied ginger.

Spoon into a greased and floured 9x5x2-inch loaf pan.

Bake at 325° for 1 hour and 15 minutes to 1 hour and 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

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