1× Recipe
Ingredients
Tap to tick offWet Ingredients
- 1 Cup Pumpkin
Use mashed puree not pie filling - 1 Cup White Sugar
- ½ Cups Milk
- 2 Eggs
- ¼ Cups Butter
Melted or very soft
Dry Ingredients
- 2 Cups All Purpose Flour
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Tsp Fine Salt
- 1 Tsp Cinnamon
- ½ Tsp Nutmeg
- 1 Cup Walnuts
Chopped or whole, can use pecans - ¼ Cups Candied Ginger
Chopped into small pieces
Method
Combine ingredients together
- 2 Cups All Purpose Flour
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Tsp Fine Salt
- 1 Tsp Cinnamon
- ½ Tsp Nutmeg
- 1 Cup Walnuts
Chopped or whole, can use pecans - ¼ Cups Candied Ginger
Chopped into small pieces
1
Liberally grease a 9 x 4" loaf pan or line with parchment paper.
Preheat oven to 350F.
Add the wet ingredients to the dry ingredients, gently folding until all the flour is moistened and is no specks are visible. Do not overmix or use a mixer.
Pour into the loaf pan and smooth the top.
Option: Sprinkle the top with ginger sugar or coarse sugar for added crunch.
Bake for one hour, checking with a skewer at about 45 minutes for doneness.
Cool 10 minutes, and then remove from the pan. Wrap and store in the fridge as this is a moist loaf which can easily mold. Can also be toasted and served for breakfast.