This is a great recipe to make for Thanksgiving! The pumpkin goes deliciously with the ‘gingerbread’. Like the title confirms, this is gingerless-pumpkin gingerbread. Originally it was pumpkin gingerbread, but as I began mixing up the batter I realized we didn’t have any ginger I could use. Undeterred, I decided to increase the amount of cinnamon and nutmeg.
Another problem soon hit me: we didn’t have any allspice or cloves. I knew nutmeg could be substituted for cloves, but I had to look up what allspice was: a mixture of nutmeg, cinnamon, and cloves. Amount of cinnamon and nutmeg just increased some more. So you can see, this is, technically, Pumpkin Cinnamon-and-Nutmeg-bread. No matter its origins, though, it’s a delicious addition to your Thanksgiving desserts!
The original recipe comes from AllRecipes.com.
- 2 scant cups sugar
- 1 cup coconut oil
- 4 eggs
- 2/3 cup water
- 1 15oz can pumpkin puree
- 2 1/2 tsp ground cinnamon
- 1 1/2 tsp ground nutmeg
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
In a large mixing bowl, beat the sugar, oil, and eggs until well combined. Add the water and beat until combined. Stir in the pumpkin puree, cinnamon, and nutmeg.
In a medium bowl, combine the flour, baking soda, salt, and baking powder; add this to the pumpkin mixture and blend until just combined.
Lightly grease a 9×5 inch baking pan and a 10-inch bundt pan. Divide the mixture evenly between the pans and bake at 350F for about 30 minutes. Let cool before dusting powdered sugar on top.