Pumpkin Gingerbread

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup pumpkin purée, canned or homemade
• 1/2 cup butter, melted
• 1/2 cup dark brown sugar
• 1/2 cup molasses
• 1 Tbsp finely minced candied or fresh ginger, optional
• 2 eggs, beaten
• 3 Tbsp water
• 1/2 cup raisins, optional

Directions

1. Set the oven to 350 degrees F (180 degrees C). Coat a 9x5x3-inch loaf pan with non-stick spray or butter so the finished loaf releases cleanly.
2. In a medium bowl, whisk the flour, salt, baking soda, ginger, cinnamon and nutmeg with some energy, making sure the leavening and spices are evenly worked through.
3. In a separate bowl, stir the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs and water together with a wooden spoon until the mixture looks even.
4. Add the dry mixture to the pumpkin mixture and fold them together just until no dry streaks remain. If you are using raisins, mix them in now.
5. Scrape the batter into the prepared loaf pan. Bake at 350 degrees F for 50-60 minutes, stopping when a bamboo skewer pushed into the middle comes out clean.
6. Take the pan out of the oven and leave the loaf in the pan for 10 minutes. Slide a knife gently along the sides, turn the loaf out of the pan, and transfer it to a rack to cool completely before you slice. The flavor deepens after resting; if you cut while it is still slightly warm, expect a more crumbly texture, so a bread knife is the better tool.