Spicy Pumpkin Gingerbread Loaves

Spicy Pumpkin Gingerbread Loaves

prep time

minutes
cook time

minute
servings
20

Ingredients
















Cooking Instructions

1

Combine flour, baking powder, ginger, cinnamon, cloves, baking soda and salt; set aside. Beat sugar and butter in large bowl of electric mixer at medium speed until creamy. Add eggs; continue beating until fluffy. Blend in pumpkin and molasses. Gradually add flour mixture alternately with buttermilk. Stir in dates and nuts. Spread into two 8x4-inch or five 6x3-inch greased loaf pan. Bake at 350°F for 60 minutes for 8x4-inch pans, 40 minutes for 6x3-inch pans, or until tooth pick inserted in center comes out clean. Cool in pan 15 minutes before removing to wire rack.


*TIP: Bake 6x3-inch pans on a jelly roll pan to easily remove loaves from oven.


Ingredients
















Cooking Instructions

1

Combine flour, baking powder, ginger, cinnamon, cloves, baking soda and salt; set aside. Beat sugar and butter in large bowl of electric mixer at medium speed until creamy. Add eggs; continue beating until fluffy. Blend in pumpkin and molasses. Gradually add flour mixture alternately with buttermilk. Stir in dates and nuts. Spread into two 8x4-inch or five 6x3-inch greased loaf pan. Bake at 350°F for 60 minutes for 8x4-inch pans, 40 minutes for 6x3-inch pans, or until tooth pick inserted in center comes out clean. Cool in pan 15 minutes before removing to wire rack.


*TIP: Bake 6x3-inch pans on a jelly roll pan to easily remove loaves from oven.


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Tagged in: Bread Breakfast

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