Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, molasses pumpkin gingerbread. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Molasses pumpkin gingerbread is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Molasses pumpkin gingerbread is something that I have loved my entire life.
Combine the wet and dry ingredients, mixing gently just until combined. Add the pumpkin, molasses, egg, butter and milk. These are the very best soft and chewy pumpkin ginger molasses cookies!.
To begin with this recipe, we must prepare a few ingredients. You can cook molasses pumpkin gingerbread using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Molasses pumpkin gingerbread:
- Make ready 3 cups flour
- Make ready 1 tsp salt
- Take 2 tsp ginger
- Take 1 tsp cinnamon
- Take 1/2 tsp nutmeg
- Get 1 tsp baking soda
- Get 1 cup brown sugar, packed
- Prepare 1/2 cup white sugar
- Prepare 1 cup margarine or 2 sticks
- Get 2 eggs
- Prepare 1 (15 oz) can pumpkin
- Prepare 1 cup molasses
- Make ready 1/2 cup very hot water
Traditional gingerbread is made with molasses and brown sugar- not white sugar. Speaking of sugar there is waaayy too much sugar in this recipe. I love pumpkin bread, but never made it with molasses before. I tried a vintage Betty Crocker recipe for Anadama bread that used molasses and it was nasty.
Instructions to make Molasses pumpkin gingerbread:
- Preheat oven to 350. Combine first 6 ingredients in a bowl and set aside.
- Combine brown and white sugars with margarine and beat til fluffy.
- Add eggs and beat well. Add pumpkin and beat well. Add molasses and water and combine.
- Add flour mixture to wet mixture 1 cup at a time til combined. Pour into a well greased bundt pan, 9x13 pan, muffin tins or whatever pan you want to use. Bake for one hour or until tooth pick comes out clean.
- I mixed 1 cup of powdered sugar with a Tblsp or 2 of milk and made a glaze when it cooled.
I guess molasses and yeast bread don't taste good together. But, molasses in gingersnap cookies taste good, so I think it would taste good in quick breads. Add molasses, pumpkin and eggs; mix well. Add eggs; continue beating until well mixed. The pumpkin keeps the gingersnaps extra soft and moist, which is a must.
So that is going to wrap it up with this special food molasses pumpkin gingerbread recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
