Pumpkin Gingerbread is a modern British recipe for a classic gingerbread cake for Hallowe'en or Bonfire night made with a pumpkin-based batter. The full recipe is presented here and I hope you enjoy this classic British version of: Pumpkin Gingerbread.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
pumpkin gingerbread loaf with one slice cut off on a plate
In the UK, gingerbread is a feature of autumn and early winter and with the seasonal fairs that occur around the country during that time. It's intimately tied with the practices of Bonfire Night (November 5th) and has become a feature of Halloween too. With Halloween only a month away I've been collecting the recipes for that festival that I've edited and collected over the years. This, however, is a new one and a great way of using up the leftovers or scooped out flesh of a Halloween pumpkin. If you prepare it on the night before Halloween it will keep until November 5th too...
Ingredients:
200g plain (all-purpose) flour
1/2 tsp salt
1 tsp baking powder
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp freshly-ground nutmeg
250g pumpkin puree (tinned or home-made)
115g butter, melted
100g dark brown sugar
120ml treacle (molasses)
1 tbsp crystallized ginger or fresh ginger, finely minced
2 eggs, beaten
3 tbsp water
145g raisins (optional)
Method:
Pre-heat your oven 180°C. Prepare a 500g loaf tin by greasing with butter to keep the pumpkin gingerbread from sticking to the tin.
Mix the dry ingredients:
In a medium-sized bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, treacle, fresh or crystallized ginger, eggs, and water. Add the raisins if using, then stir in the dry ingredients until only just incorporated.
Turn the resultant batter into the prepared loaf tin. Transfer to your pre-heated oven and bake for 50 to 60 minutes, until a bamboo skewer inserted into the centre of the cake emerges cleanly.
Remove from oven and let cool in the tin for 10 minutes. Then gently run a round-bladed knife around the edge of the loaf and invert to remove it from the pan. Let it cool completely on a wire rack slicing and serving.
The gingerbread's flavour will improve with time. If you cut into it while it is still a bit warm, it may be crumbly (so it's easiest to slice with a bread knife).
