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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Ginger Bread Recipe

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This recipe for Pumpkin Ginger Bread is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 ½ C flour (white, mix of white and whole wheat or white whole wheat)
¾ C sugar
1 ½ tsp. baking soda
1 tsp. and 2 T cinnamon
1 ¼ tsp. pumpkin pie spice (see homemade version below)
1 C pumpkin puree (not pumpkin pie mix)
¼ C oil
¼ C unsweetened applesauce
½ C milk
¼ C brown sugar
¼ tsp. ground ginger
¼ C coarsely chopped pecans or walnuts
dash of salt


Homemade pumpkin pie spice (1 ¼ tsp.):
½ tsp. cinnamon
½ tsp. ground ginger
1/8 tsp. ground cloves or ground allspice
1/8 tsp. ground nutmeg

Directions:
Directions:
Preheat oven to 350 degrees. Lightly grease a 9” x 5” loaf pan.

In a large bowl, combine flour, sugar, baking soda, 1 tsp. cinnamon, pumpkin pie spice and dash of salt.

In another bowl, mix together pumpkin, oil, applesauce and milk.

Add wet ingredients to dry ingredients and blend. The mixture will be quite thick. Pour ½ of the batter into the bread pan and spread evenly.

In a small bowl mix brown sugar with 2 T cinnamon and ¼ tsp. ginger and sprinkle it evenly over the batter in the pan. Spread remaining batter over the top. Zig zag with a knife to gently pull the brown sugar mixture through the layers. Top with the nuts and pat gently so the nuts stick to the batter.

Bake 45 – 55 minutes until toothpick inserted into the center comes out clean. Cool loaf in the pan for 30 minutes on a cooling rack. Turn the loaf out onto the rack and allow to set until thoroughly cool. Wrap and store at room temperature.

 

 

 

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