Dress Up The Groaning Board for Thanksgiving!
Tasked with elevating the Thanksgiving table, especially the sweet finish, try my tried and true PUMPKIN GINGERBREAD.
I like to add a few unusual things to make mine extra spicy. Here at Laura cabot Catering we double down on the powdered ginger, grind fresh pepper, chop candied ginger and break out the dry mustard powder as welcome additions to spiciness.
It comes out of the oven trailing pumpkin spiciness and just begs for a hot mulled cider to go with it.
Fast, easy, warming and so fragrantly delicious you’ll want to throw a party!
A TERRIFIC “GO TO” RIGHT THRU NEW YEAR. GREAT FOR HOLIDAY GIFTING.
PUMPKIN GINGERBREAD, 2 LARGE LOAVES
INGREDIENTS
- 31/2 c. AP FLOUR
- 2 TSP. BAKING SODA
- 1/2 tsp. SALT
- 2 tsp. CINNAMON
- 2 TB GROUND GINGER
- 1tsp. CLOVE ,ground
- 2tsp. Freshly grated NUTMEG
- 1/4 tsp. FRESH BLACK PEPPER
- 1/c cup chopped candied ginger a few RAISINS, optional
- 4 LARGE EGGS1-15 OZ Can of ONE PIE PUMPKIN PUREE
- 1 1/2 C. SUGAR
- 1 CUP DR, BROWN SUGAR
- 1 CUP VEG OIL, I PREFER OLIVE OIL
- 1/4 CUP. MOLASSAS
- 1 TPS. FRESH GRATED GINGER
- 1TP. VANILLA EXTRACT
PREHEAT OVEN TO 350 DEGREES
COMBINE DRY INGREDIENTS, THEN WET IN SEPERATE BOWLS
COMBINE THE TWO. BEAT UNTIL COMBINED.
TURN INTO A GREASED LOAF PAN AND SPRINKLE THE TOPS WITH SUGAR.
BAKE UNTIL THE LOAF TESTS CLEAN.
ENJOY WITH FRIENDS! HYGGE!