A couple of weeks ago when I was contemplating the arrival of company, I wondered aloud here on the blog what sweet treat to fix to have on hand. Given the time of year and the fact that I already had pumpkin in the cabinet, I was waivering among a variety of tasty options. I was intrigued by these Pumpkin Chocolate Chip Muffins...how easy would those be to throw together since they only have three ingredients! Another option was a tried and true recipe for Chocolate Pumpkin Cupcakes that are delicious. You don't taste the pumpkin much but it sure does make the cupcakes moist and satisfying. And I had bookmarked a recipe for a chocolate cupcake with a Reece's Peanut Butter Cup baked inside. It wasn't pumpkin but it sure sounded good. Unfortunately I lost the link in the computer crash.
It wasn't long after I arose the next morning before Wayne cast his vote for Pumpkin Gingerbread. It's become a favorite around our house after I discovered it a couple of years ago. Well, it's a favorite at Thanksgiving and Christmas but I don't seem to make it during the rest of the year. Truthfully, I don't bake a lot except at the holidays so maybe that's why. It's got just the right about of sweetness to be a treat but still tastes good for breakfast too...and yes, I speak from experience.
So I made the Pumpkin Gingerbread and it was a hit. Some was consumed at breakfast, some was downed for an afternoon snack and some was the perfect taste treat to end the day. It was gone in two days...or less.
Wayne has worked hard this last week or more solving my computer issues so I thought it only fitting to bake him another Pumpkin Gingerbread. I have a photo of it all ready to upload but Typepad seems to be playing tricks on me tonight...or maybe it just isn't used to my new computer. I can't pass a taste through the screen to you but I can share the recipe.
2-1/2 cups brown sugar
2/3 cup vegetable oil
1/3 cup milk
1/3 cup molasses
1 teaspoon vanilla
16 ounces canned pumpkin
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
3-1/2 cups flour
2 teaspoon baking soda
1-1/2 teaspoons salt
1/2 teaspoon baking powder
Preheat oven to 350 degrees. Grease two large loaf pans or 6 mini loaf pans. In a large mixing bowl combine sugar, oil and eggs. Beat until smooth. Add milk, molasses and vanilla and beat until well-blended. Beat in pumpkin and spices.
In a medium bowl combine flour, baking soda, baking powder and salt. Add dry ingredients to pumpkin mixture and blend just until all ingredients are incorporated. Divide batter between prepared pans. Bake about 1 hour or until toothpick inserted in center comes out clean. Smaller loaves will take less time to bake. (I usually bake it in a Bundt pan and add 10-15 minutes to the baking time.)
And just for fun, be sure you check out Google today and watch their logo video. Happy Halloween!