One of the items on my Christmas list this year was baking something for the neighbors, something new for us and the neighbors. A few weeks ago I found ceramic mini loaf pans at Michael’s Craft Store for $1 each. They came in three colors – red, green, and white. After finding the pans, I decided to do something special that included our homegrown pumpkins – pumpkin gingerbread. I’ve also found mini loaf pans at my local Goodwill for $.50.
2 cups organic sugar
1 cup unflavored coconut oil
1/3 cup of milk
1/3 cup of molasses
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon baking powder
Grease 2 large loaf pans or 6 mini loaf pans with butter or unflavored coconut oil.
In a mixing bowl, combine sugar, oil, and eggs, and beat with an electric mixer until completely mixed. Add in the milk, molasses, and vanilla and beat again until mixed. Mix in the pumpkin puree and spices.
In another bowl, combine the flour, baking soda, and baking powder. Add these ingredients to the wet ones, and mix gently until just combined. Put the batter into the prepared pans.
Bake at 350 for 1 hour for the large loaf pans. The mini loaves take about 45 to 50 minutes to bake. Check with a toothpick for doneness.
Update (December 2011) – I also make these loaves for teachers at my children’s school. They are a great snack bread or appetizer for a party. Here’s the soaked version of this recipe.
Because I love meeting new people and sharing, this post is linked to: