I've had a ginger craving for some time now. This was perhaps brought on by the lack of gingerbread cookies at Christmas. I'm not going to say exactly why there were no gingerbread cookies, but let's just say that a certain someone for Christmas Eve dinner, maybe a cousin; who typically makes gingerbread, failed to bring some for her family even though she already had it made. I don't want to get any more specific than that, this is hardly the place, but you know who you are :P :). Cravings aside, I also love pumpkin bread, so when you find a recipe like this in your bookmarks it's like Christmas all over again. You know, Christmas without the need to hold back tears due to the painful realization of no gingerbread (perhaps I'm laying it on too thick? :)).
Though to be fair, if you're having a craving for gingerbread cookies specifically this ginger bread might not satiate you. It definitely hits similar notes, just not as hard. To make up for this you have the additional flavours of pumpkin and nutmeg, which brings me to my minor changes. Other than halving the recipe, I increased the amount of ginger and added nutmeg. The reason for the ginger is obvious at this point, and with pumpkin involved, I couldn't help but add nutmeg. I also omitted the orange zest, as I'm not huge fan of orange in baked goods; and went with two whole eggs instead of one and a half. Try as I might, I can't seem to find any half eggs at the grocery store. They should stock them next to the half and half.
Now as a public service, this is another one of those recipes where the smell wafting from your kitchen may cause you to momentarily forget where you are. Thankfully, the flavours live up to the scent. This bread was pretty darn good. The texture was moist and wonderfully soft. The sweetness was light, and there is just enough ginger that you get that spicy kick, but not enough to be overpowering. And the combination of the ginger and nutmeg leaves you with this nice, warm, lingering aftertaste that is so good, even though you might not be able to say precisely why (I'm sure that makes sense.. somewhere).
It's unusual that I make something that I already have a terrific recipe for. It's a risk versus reward thing. Why make something unproven when you can bake something guaranteed to be good? In this case though, it was different enough and offered a combination of flavours that was too tempting to resist. And I'm happy I didn't. The bread has a wonderfully light and spicy flavour that might require an intervention to stop eating. Especially if you're like me and need a good ginger fix because someone in your family may or may not hate Christmas :). (Sorry :).. last time... promise :) )
Ginger Pumpkin Bread
Adapted from One Perfect Bite1 1/4 cups all-purpose flour (163g)
1 tsp baking powder
1 1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup pumpkin puree
1/2 cup sugar (100g)
1/2 cup packed golden yellow/light brown sugar (110g)
2 large eggs, lightly beaten
6 tbsps unsalted butter, melted
Preheat oven to 375F. Grease a 8x4" loaf pan and line the bottom with parchment paper, grease parchment paper.
In a small bowl add flour, baking powder, ginger, nutmeg and salt. Whisk to combine.
In a large bowl add pumpkin, sugars, eggs and butter and whisk until completely combined.
Add dry ingredients to wet and with a wooden spoon stir until just combined.
Pour batter into prepared pan and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean (this took me 47 minutes).
Allow to cool in pan on rack for 10 minutes before removing from pan and cooling completely.