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Author Notes: Pumpkin is such a great base for all kinds of flavor, and adds a wonderful texture to quick breads. We really wanted to kick up this pumpkin bread a notch and added molasses and freshly grated ginger in addition to the usual pumpkin pie spices. —Foxes
- 2.5 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly ground nutmeg
- 1 egg
- 1 cup pumpkin puree
- 1/2 cup dark brown sugar
- 2 tablespoons melted butter
- 1/4 cup vegetable oil
- 1/4 cup molasses
- 1/2 cup buttermilk
- 1 tablespoon chopped fresh ginger
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar
- 1 teaspoon cinnamon
- Preheat the oven to 350 degrees.
- Butter and flour a 9" x 5" loaf pan.
- In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg.
- In another bowl, whisk together the egg, pumpkin, brown sugar, butter, vegetable oil, molasses, and buttermilk until well combined.
- Add the fresh ginger and vanilla extract to the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
- Pour the batter into the prepared loaf pan.
- In a small bowl, mix the turbinado sugar with the remaining teaspoon of cinnamon and sprinkle over the top of the batter.
- Bake 40 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.
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