Monday, August 15, 2011

Brown Sugar and Ginger Pumpkin Bread

Lately I've been trying recipes from this cookbook, and loving them.  The book is written by a food editor and have yummy flavorful ingredients, without tons of intensive labor.  This weekend we tried thuis pumpkin bread and it was THE yummiest pumpkin bread I've  had.  It was moist and spiced perfectly.  We ate it warm, and it was DElicious.  I made a few as muffins and the rest in my bread pan - both were great. 

2 C white whole-wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground dry ginger
1/2 tsp kosher salt
1 1/3 C packed dark brown sugar
1/3 C canola or vegetable oil
15 oz. can pumpkin puree
1 large egg
1 tsp ground fresh ginger (optional: I didn't add this)
(1/2 bag Ghiardelli milk chocolate chips - this was my own addition and well worth it. When we ate that warm pumpkin bread with meled chocolate chunks it was soooo good!) 

Heat the oven to 350.  Coat a metal loaf pan with cooking spray.

In a medium bowl, whisk together the flour, baking soda, cinnamon, dry ginger, and salt.

In a large bowl, whisk together the brown sugar, oil, pumpkin, egg, fresh ginger, and chocolate chips (if using).  Whisk in the dry ingredients.

Transfer the batter to the prepared baking pan and bake for 1 hour 5 minutes, or until a toothpick inserted at the center comes out clean. Cool for 15 minutes, then remove from the pan and cool on a rack.

How Long: 1 hour 15 minutes (10 min. active)
How Much: 10 servings

Happy Baking!

No comments:

Post a Comment