Ready or not, the weather’s gettin’ nippy. But it also means the arrival of pumpkin and apple season – and it’s the best!!! What better way to welcome the fall than some Pumpkin Ginger Bread?
This Buzzfeed post led me to this delicious Good Thymes & Good Food recipe. To make it super irresistible and easy for gifting, I used these Paper Mini Loaf Molds from Sur la Table and added some personal touches to it (the unfortunate consequence of late night baking is my mis-spelling of the word Pumpkin, oops!).
The added bonus about these paper loaf molds is that they are oven-safe (up to 450F) and lined with parchment paper. You do not have to pre-grease them and the loaf also slides right off! Here’s the recipe with my modifications and notes (the original recipe was a tad sweet for my taste).
Ingredients (Yielded 7 1/2 mini loaves for my batter)
– 2 1/12 cups granulated sugar
– ½ cup vegetable oil
– ½ cup unsweetened applesauce
– 4 eggs
– ⅔ cup water
– 1 (15 oz.) can pumpkin puree
– 2 tsp. ground ginger
– 1 tsp. ground allspice
– 1 tsp. ground cinnamon
– 1 tsp. ground cloves
– 3½ cups all-purpose flour
– 2 tsp. baking soda
– 1½ tsp. salt
– ½ tsp. baking powder
– Preheat oven to 350°F
- In a large mixing bowl, combine sugar, oil, applesauce, and eggs. Use an electric beater and beat until smooth, then add water and beat until well blended.
- Stir in pumpkin, ginger, allspice, and cinnamon. Make sure to get any “lumps” out to make for a smooth batter!
- In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture 1/3 at a time and blend just until all ingredients are mixed. Do not over-mix.
- Divide batter between the loaf molds, leave a good 1/4″ between the batter and the top of the mold to avoid overflowing of batter (as the cake does expand in the oven).
- Bake in preheated oven until toothpick comes out clean, about 40-50 minutes for mini loaf pans (begin checking around 30 minutes for mini pans).