Nana’s Old-fashioned Pumpkin Gingerbread

Perfect for the autumn holidays, this Old-Fashioned Pumpkin Gingerbread will fill your home with the scent of the season and your tummy with delicious goodness. 

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By the time Thanksgiving rolled around last year, I swore I’d never read, make, post, or eat another “Pumkin+anything” recipe as long as I lived. And yet, here we are. Why? Because a year has past, and like bad breakups and childbirth, time has a way of softening the sharp edges of our memories.

I’m one of those bakers who is always fiddling and tweaking my recipes, so of course I made a few changes to my old standard recipe this time too – most notably the substitution of coconut oil for butter. Wow, what a difference that made!

All those sweet spices danced across my tongue with whole new level of rich, gingerbready goodness! Just to make sure it wasn’t just my imagination, I made two more batches (all for you, my friends), with equally delicious results. In fact, when I shared it with the family, my mother-in-law Carol even told me I was (and I am quoting her word-for-word here), “A damn good cook.” That’s high praise indeed!

Old-fashioned Pumpkin Gingerbread

Prep Time15 mins

Cook Time1 hr 15 mins

Total Time1 hr 30 mins

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Course: Quick Bread

Servings: 1 loaf

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

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• 1 1/2 cups flour
• 1/4 cup powdered milk
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 4 ounces unrefined coconut oil or butter [1/2 cup melted]
• 2 eggs
• 1 cup canned pumpkin
• 3/4 cup packed brown sugar
• 1/4 cup molasses
• 1/4 cup warm water
• 1 teaspoon vanilla

Instructions

• Preheat oven to 325° F. Spray loaf pan with non-stick cooking spray and set aside.
• In a medium bowl, combine flour, powdered milk, baking soda, baking powder, ground spices, and salt. Set aside.
• In a small, microwave-safe bowl, heat coconut oil in microwave for 30 seconds to melt. Set aside.
• In a mixing bowl, beat eggs until the are lemon colored. Add pumpkin, brown sugar, molasses, warm water and vanilla. Mix on low to combine. Add coconut oil and mix thoroughly.
• Stir in dry ingredients until well combine. (You can also mix this by hand.)
• Pour batter into prepared loaf pan. Tap pan on counter a few times to get out the air bubbles, and then bake in preheated oven for 1 hour and 15 minutes. Loaf is done when a toothpick inserted in the center comes out clean.
• Allow loaf to cool in the pan on a wire rack until he pan is cool enough to touch; at least 10 minutes. Turn out onto a wire rack to cool completely.
• Dust loaf with powdered sugar if desired.

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Hint: Spray your measuring cup with non-stick cooking spray before you measure the molasses, and it will slide right out. Or you can do what I do and just use the same measuring cup that you used for the melted coconut oil and eyeball the molasses.

I love it when things look as good as they taste! To create this lovely harvest-themed loaf, I used my beautiful new pumpkin loaf pan.

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