Moist and flavorful Pumpkin-Gingerbread recipe for the holidays

This Pumpkin-Gingerbread recipe combines the warm spices of gingerbread with the natural sweetness of pumpkin, creating a moist and flavorful dessert that is perfect for the holiday season. The combination of pumpkin and gingerbread is a match made in heaven, and this recipe is sure to be a hit with family and friends.

Ingredients

• 1 cup canned pumpkin puree
• 1 cup packed brown sugar
• 1/2 cup vegetable oil
• 1/2 cup molasses
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions

1. Preheat oven to 350 degrees F (175 degrees C) and grease a 9x5 inch loaf pan.
2. In a large bowl, mix together the pumpkin puree, brown sugar, oil, molasses, and eggs until well blended.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
4. Gradually stir the dry ingredients into the pumpkin mixture until just blended.
5. Pour the batter into the prepared loaf pan.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Interesting Facts