Pumpkin gerbread
A delectable treat blending spiced pumpkin and gerbread, creating a flavorful experience that embodies the joys of fall. This simple-to-make bread boasts easy-to-find ingredients and is a big hit for all ages.
Ingredients
- 1 cup pure pumpkin puree
- 1/2 cup sugar
- 1/2 cup light brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground ger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) to ensure an evenly baked loaf.
- In a large bowl, combine the pumpkin puree, sugar, brown sugar, and vegetable oil and mix these together until smooth.
- Add in the eggs one at a time, ensuring each is well incorporated before adding the next, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, ground ger, ground cinnamon, ground nutmeg, and salt to ensure an even distribution of those lovely spices throughout the batter.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined, being careful not to overmix; it's okay if there are a few lumps.
- Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal, then pour the batter into the prepared pan and spread it out evenly.
- Place the loaf in the preheated oven and bake for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, slice your Pumpkin gerbread and enjoy it plain or with a spread of cream cheese or butter.