Pumpkin and gingerbread join forces to create this festive treat. Moist and full flavored, but not too spicy, it makes a welcome homemade gift for the holidays. Ginger, cinnamon, cloves,and nutmeg, are predominant spices here, so be sure to check them for freshness before you start baking. Your kitchen will smell divine. Happy holidays!
makes one 9 x 5 x 3 inch loaf
- 2 cups all purpose flour
- 3/4 t. salt
- 1 t. baking soda
- 1/4 t. baking powder
- 2 t. powdered ginger
- 1/2 t. nutmeg
- 1/2 t. cinnamon
- 1/4 t. cloves
- 1/4 t. dry powdered mustard
- 1 stick ( 4 oz.) unsalted butter, at room temperature
- 1-1/2 cups sugar
- 2 large eggs
- 1/3 cup strong coffee ( I use espresso)
- 1 cup solid pack pumpkin
- 1 cup pecans, broken into large pieces
Preheat oven to 350F and adjust a rack to the center of the oven. Butter the loaf pan and dust it all over with fine dry bread crumbs. Set aside.
Sift together the flour, spices, salt, baking powder, baking soda, and dry mustard in a medium size bowl. Set aside.
In the large bowl of an electric mixer, cream the butter with the sugar using the paddle attachment. Add the eggs and beat to mix. On low speed, add half of the dry ingredients. Beat only until barely incorporated. Mix in the coffee. Add the remaining dry ingredients. Add the pumpkin and beat only until incorporated. Stir in the pecans.
Turn into the prepared pan and smooth the top. Bake 1 hour and 10 minutes, or until the top feels slightly firm to the touch and a cake tester inserted into the middle comes out clean.
Cool in the pan for 10 minutes, then remove to cool completely on a rack, right side up.
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