Wednesday, October 7, 2009

Pumpkin Bread With Candied Ginger

Its October. (In robot voice...)We Must Consume Pumpkin. I do think that is just what happens during certain times of the year. Fall = Pumpkin. During the holidays it will be all gingerbread and peppermint.

Here is a recipe I posted in March. It wasn't "pumpkin" season, but as I read back on it, it seems that I was stuck inside due to a recent snow storm and was craving something warm and comfy, enter Pumpkin Bread with Candied Ginger.

So, being a rainy October day in the Northeast, a loaf of pumpkin bread baking in the oven just seemed right.

Pumpkin Bread With Candied Ginger


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. Enjoy!

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