Winter is quick bread season. Life is fast, and if you need a little sweet in little time, quick bread to the rescue. This one is a mash up of some of my winter favorites: gingerbread and pumpkin bread. If you’re like me, you already have these things in your pantry already. Let’s get to mixing.
Gingered Pumpkin Bread
1 1/2 cups gluten free flour (I used Bob’s Red Mill Gluten Free All Purpose Baking Flour)
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 rounded teaspoon baking soda
1 cup pumpkin puree
2 eggs, beaten
1/2 cup light brown sugar
1/2 cup molasses
1 stick butter, melted and cooled
1/4 cup water
1 thumb-sized length nub of fresh ginger
1 tablespoon oil, to grease the pan.
Preheat your oven to 350 degrees, and grease a loaf pan with oil.
Sift the flour, the salt, the spices, the baking soda into a large mixing bowl. In a separate bowl, mix the wet ingredients. Peel the ginger, and grate the fresh ginger into the wet ingredients. Mix well. Create a well in the dry ingredients, and mix in the wet ingredients.
Pour the mixture into the loaf pan. Bake for 1 hour, or until a knife emerges from the loaf cleanly. Let cool before slicing.