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Pumpkin Gingerbread

A pan of fresh homemade gingerbread: pure comfort food. This one is based on an old favorite recipe, with pumpkin purée added and the oil slightly reduced. The result is a rich-tasting cake that stays moist for days. It’s a homey treat by itself, and a fancy dessert when served with vanilla ice cream.

Photography By Tracy Grant | November 20, 2017

Ingredients

  • 1 cup (7½ ounces) sugar
  • ½ cup canola oil
  • 1 cup dark molasses
  • 2 teaspoons baking soda
  • 1 cup (8 ounces) puréed pumpkin
  • 1½ tablespoons minced fresh ginger
  • 2¾ cups unbleached all-purpose flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves

Preparation

Oil a 9- by 12-inch baking pan, line the bottom with parchment paper and oil the parchment. Preheat oven to 350°.

Combine sugar, oil and molasses in a large mixing bowl. Dissolve baking soda in a cup of boiling water and stir it into the sugar mixture, then stir in puréed pumpkin and minced ginger.

In another bowl, sift together flour, salt, baking powder and all the spices. Stir the dry mixture into the wet. Use a whisk or the low setting of an electric mixer to beat the batter just until everything is combined and there are no lumps.

Pour the batter into the prepared baking pan. Bake for about 45 minutes, or until a toothpick inserted near the center comes out clean.

Allow the gingerbread to cool slightly before cutting.

Ingredients

  • 1 cup (7½ ounces) sugar
  • ½ cup canola oil
  • 1 cup dark molasses
  • 2 teaspoons baking soda
  • 1 cup (8 ounces) puréed pumpkin
  • 1½ tablespoons minced fresh ginger
  • 2¾ cups unbleached all-purpose flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
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