Ginger Pumpkin Loaf
This is the perfect bread to pair with your fall favorite teas. With the addition of dried ginger and ground ginger, you will truly enjoy the spiciness of the season.
- 1 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ginger
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable or canola oil
- 1 1/4 cups pumpkin puree
- 1/4 cup milk ( I use oat milk)
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Preheat oven to 375 degrees. Grease your loaf pan
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In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
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In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil and whisk until combined. Add pumpkin and milk and whisk together. Pour the pumpkin mixture into the flour mixture and mix gently until combined.
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pour batter into bread pan. Bake for 1.5 hours. Bread is done when a toothpick is clean when inserted into the bread. If the bread is browning to fast, cover with tinfoil. Allow to cool completely before removing from pan.
You can also make muffins with this recipe. Grease a muffin pan or use paper liners. Bake for 16-22 minutes. enjoy