, , , , , , , , , , , ,

“Over the river, and through the woods—Now Grandmother’s cap I spy! -Hurray for the fun! Is the pudding done? -Hurray for the pumpkin pie! “

Lydia Maria Child

Ok not quite a pie but hey, this is the season of spicy comforting food, and there’s nothing better than having a cup of hot tea with a slice of (day old better) pumpkin gingerbread.

Today is dull and about to rain, I have a large piece of pumpkin left over from the pumpkin risotto and while I was, boringly, flipping through the pages of my recipe books collection, deciding what to do with the pumpkin, I started tuning Lydia Maria Child’s song (well, a poem originally) and could not but opt for this recipe.

  • 1-1/2 cups (200 g) all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 Tbsp ground ginger
  • 1-1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup (240 ml) pumpkin purée
  • 1/2 cup (112 g) butter, melted
  • 1/2 cup dark brown sugar
  • 1/2 cup Golden Syrup
  • 2 free range eggs
  • 3 Tbsp water
  • 1 pkt raisins

Preheat oven to 180°C (350°F). Prepare a loaf pan, lining the bottom with parchment paper, spray the sides with PAM to keep the pumpkin gingerbread from sticking to the pan.

In the Kitchen Aid bowl, whisk together all the dry ingredients. In a food processor mix together the pumpkin purée, melted butter, sugar, Golden Syrup, ginger, eggs, and water. Combine the wet to dry ingredients.

Place the batter into the prepared loaf pan and bake for 50-60 minutes, until a  skewer inserted into the center of the loaf comes out clean. Remove from oven and let cool in the pan for 5 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan.

Let it cool on a cooling rack for 30 minutes or longer.