This is my oldest gingersnap enjoying his pumpkin gingerbread. He and his sister helped me polish off this deliciously moist loaf.
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
2 tsp ground ginger
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 cup pumpkin puree
1/2 cup butter, melted
1/2 cup dark brown sugar
1/2 cup molasses
1 Tbsp finely minced candied or fresh ginger (optional)
2 eggs, beaten
3 Tbsp water
Preheat oven to 350. Prepare a loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to pan.
In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
In another bowl, use a wooden spoon to mix together the pumpkin puree, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.
Combine the wet and dry ingredients. Stir only until incorporated.
Place batter into the prepared loaf pan and bake for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean. Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer.
The loaf's flavor will improve with time. If you cut into it while it's still a bit warm, it may be crumbly.