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Brown Sugar and Ginger Pumpkin Bread
The brown sugar, cinnamon, ginger, and pumpkin combine here to create a warmly spiced, incredibly moist bread. And while it does have a fair amount of sugar in it, it’s still pretty healthy thanks to the whole-wheat flour (you’ll never taste it) and pumpkin.
Recipe courtesy of "High Flavor Low Labor" by J.M. Hirsch, copyright 2010. Used by permission of Random House. All rights reserved.
Ingredients
| 2 cups white whole-wheat flour | 1 1â„3 cups packed dark brown sugar | |
| 1 teaspoon baking soda | 1â„3 cup canola or vegetable oil | |
| 1 teaspoon ground cinnamon | 15-ounce can pumpkin puree | |
| 1â„4 teaspoon ground dry ginger | 1 large egg | |
| 1â„2 teaspoon kosher salt | 1 teaspoon ground fresh ginger (optional) |
directions
Prep:
10 min
Total:
More than 60 min
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1
Heat the oven to 350°F. Coat a metal loaf pan with cooking spray.
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2
In a medium bowl, whisk together the flour, baking soda, cinnamon, dry ginger, and salt.
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3
In a large bowl, whisk together the brown sugar, oil, pumpkin, egg, and fresh ginger (if using). Whisk in the dry ingredients.
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4
Transfer the batter to the prepared baking pan and bake for 1 hour 5 minutes, or until a toothpick inserted at the center comes out clean. Cool for 15 minutes, then remove from the pan and cool on a rack.
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