Gingery Pumpkin Bread
Crystallized and fresh ginger add extra zing to this moist and easy to make quick bread.
Servings: 16
Ingredients
- 2-1/4 cups all-purpose flour (290g or 10-1/4oz)
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1 can (15 oz.) canned pumpkin not pumpkin pie filling
- 1 cup granulated sugar (200g or 7oz)
- 1/4 cup packed dark or light brown sugar (50g or 1-3/4oz) use 1/2 cup if you like sweeter bread
- 1/3 cup vegetable oil or mild olive oil (72g or 2-3/4oz)
- 2 large eggs
- 1 tsp. grated fresh ginger, optional
- 1 cup chopped walnuts or pecans (120g or 4oz)
- 3/4 cup natural or golden raisins (160g or 4oz)
- 1/4 cup finely chopped crystallized ginger, plus about 1 Tbsp for topping (40g or about 1-1/2oz)
Instructions
- Preheat oven to 350F. Coat a 9x5-inch loaf pan with butter or cooking spray, or use a non-stick pan. Or, 6 muffin cups and one 8x4-inch loaf pan. Or 12-15 muffin cups.
- Stir together flour, baking soda, baking powder, cinnamon, cloves and nutmeg in a bowl.
- In a large bowl, whisk pumpkin, sugars, oil, eggs, and fresh grated ginger if using.
- Stir in flour mixture just until combined. Add nuts, raisins, and crystallized ginger.
- Pour into prepared pan or muffin cups. Sprinkle batter with additional crystallized ginger. Bake loaf pan 50-70 minutes until pick inserted in center comes out clean. Muffins about 35-40 minutes. Cover lightly with foil the last 10-15 minutes if the top is getting to brown. Cool in pan 10 minutes, then run a knife along edges and remove from pan, if desired, or leave in pan to cool. Cool completely on wire rack before slicing.
Notes
Libby's Pumpkin substitutions guide:
1/4c pumpkin = 1 egg
1/2c pumpkin = 1/2 cup oil
3/4c pumpkin = 1 cup butter
I have not tried all the substitutions but trust the Libby's test kitchen.
I originally created this recipe with 1/2 cup brown sugar, but 1/4 cup plus the granulated sugar is now enough for my taste, but you may like it sweeter.