Back in November, all things pumpkin hit the grocery store. Pumpkin pies, pumpkin lattes, pumpkins, pumpkins, pumpkins…
Armed with a fistful of coupons and some seasonal sale prices, I stocked up on the basics of pumpkin baking: canned pumpkin puree and evaporated milk.
With a desire to step outside of the “pie box” I found this recipe for spiced gingerbread. Since I was stuck in the house without a car, I gave it a try.
Spiced Pumpkin Gingerbread
- 2½ cups flour
- ½ cup Truvia baking blend (or 1 cup sugar)
- ¾ cup wheat germ or oat bran
- 1 teaspoon ground ginger
- 2 teaspoons pumpkin pie spice (see below for recipe)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Libby’s 100% pure pumpkin
- 1 can (12 fl oz) Carnation Evaporated Milk (I used the fat free version)
- 5 tablespoons melted butter (slightly cooled)
- 1 large egg (or 3 tablespoons liquid egg whites)
Preheat oven to 350 degrees. Line a 9×5 loaf pan with Reynolds pan lining paper and lightly coat with cooking spray.
Mix first 8 dry ingredients in a large bowl. In a separate bowl, mix pumpkin, evaporated milk, melted butter, and egg until well combined. Pour pumpkin mix into the dry mix and stir until just moistened. Spoon into prepared loaf pan.
Bake 60 minutes. Loaf is done when a wooden toothpick inserted in the center comes out clean. Cool loaf pan on a wire rack for 10 minutes then remove loaf from pan and continue to cool completely.
Makes 12 servings. Adapted from Very Best Baking.
If you don’t have a container of pumpkin pie spice, you can make your own with this simple recipe:
Pumpkin Pie Spice
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom (optional)
Mix well. Store in an airtight container.
Stay warm and stay tuned. This wasn’t the only blizzard baking that I tried while snowed in!