Gingery Pumpkin Bread

Crystallized ginger adds extra zing to this moist and easy to make quick bread.

Prep Time15 mins

Cook Time1 hr 10 mins

Servings: 16

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 (50gr or 1-3/4oz) use 1/2 cup if you like sweeter bread
1/3 cup vegetable oil or mild olive oil (72gr or 2-3/4oz)
2 large eggs
1 cup chopped walnuts or pecans (120g or 4oz)
3/4 cup natural or golden raisins (160 gr 4 oz)
1/4 cup finely chopped crystallized ginger, plus about 1 Tbsp for topping (40g or about 1-1/2oz)

Preheat oven to 350F. Coat a 9x5-inch loaf pan with butter or cooking spray, or use a non-stick pan.
Stir together flour, baking soda, baking powder, cinnamon, cloves and nutmeg in a bowl.
In a large bowl, whisk pumpkin, sugars, oil and eggs. Stir in flour mixture just until combined. Add nuts, raisins, and crystallized ginger.
Pour into prepared pan. Sprinkle batter with additional crystallized ginger. Bake 60-70 minutes until pick inserted in center comes out clean. 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.

Libby's Pumpkin label

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 I would trust the Libby's test kitchen.

I originally created the recipe with 1/2 cup brown sugar, but 1/4 cup plus the granulated sugar is enough for my taste now.