Sunday, December 8, 2013

Christmas Pumpkin Gingerbread

This is one of the Best Gifts you can give this year. Moist, rich and delicious, little mini loaves of nutty pumpkin gingerbread will be a sure hit with your family and friends. 

This recipe comes from my friend Laura at Wildenblue Farm. She not only shares some wonderful family farm recipes, but she also makes the most adorable vintage graphics.

I decided to make the gingerbread into mini loaves. I plan on decorating them with pretty ribbons to put in my holiday gift baskets. I also added some yummy pumpkin seeds and walnuts for a little crunch.

For those of you familiar with some of my recipes, you know that I try to eliminate things like butter. I used organic sunflower oil because it's not only healthy, but adds such a delicate flavor to many foods.

Christmas Pumpkin Gingerbread

Makes 6 mini loaves. Preheat oven to 350


2 tsp baking soda
1/2 tsp baking powder
1 tsp salt or 1/2 tsp sea salt
1 tsp cinnamon
2 tsp ginger
1/2 tsp cloves
3 1/2 cup unbleached all purpose flour
2 cups sugar
1 cup organic sunflower oil
1/2 cup molasses
1/3 cup water
4 eggs farm fresh
2 cup pureed pumpkin (heirloom is best)
1/3 cup organic raw pumpkin seeds
1/3 cup crushed walnuts or pecans

Add all the dry ingredients in your large mixing bowl and whisk it very well. In a separate bowl mix together all the wet ingredients. Add this to the dry mix and add the nuts and seeds. Mix until well blended.

Pour into little loaf pans filling them to about 3/4 of the way. Bake at 350 for 35 minutes or until toothpick comes out clean. Take out of pans to cool on a wire rack.

Merry Christmas!

1 comment:

  1. Oh, my, that sounds tasty and it contains some of my favorite ingredients. I may just have to try it.