INGREDIENTS :
- 1 one/2 cups (200 g) all purpose flour*
- 1/2 teaspoon salt
- 1 teaspoon bicarbonate
- 2 teaspoons ground ginger
- 1 one/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup (240 ml) pumpkin purée (canned or homemade**)
- 1/2 cup (1 stick, or 112 g) butter, melted
- 1/2 cup dark refined sugar
- 1/2 cup (120 ml) sirup
- 1 Tbsp finely minced candied or recent ginger (optional)
- 2 eggs, beaten
- 3 Tbsp water
- 1/2 cup raisins (optional)
METHOD :
- 1 heat up kitchen appliance and prepare pan: heat up kitchen appliance to 350°F (180°C). Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to stay the pumpkin cake from projecting to the pan.
- 2 combine dry ingredients: in an exceedingly medium bowl, smartly whisk along the flour, salt, bicarbonate, ginger, cinnamon, and nutmeg.
- 3 combine wet ingredients: In another bowl, use a picket spoon to combine along the pumpkin purée, melted butter, sugar, molasses, recent or candied ginger, eggs, and water.
- 4 mix the wet and dry ingredients. Add the raisins if mistreatment. Stir solely till incorporated.
- 5 Bake: Place the batter into the ready loaf pan and bake at 350°F for five0-60 minutes, till a bamboo skewer inserted into the middle of the loaf comes out clean.
- 6 Cool: take away from kitchen appliance and let cool within the pan for ten minutes. Then gently run a knife round the fringe of the loaf and invert the loaf to get rid of it from the pan. Let it cool on a rack utterly before slicing.
- The loaf's flavor can improve with time. If you narrow into it whereas it's still a touch heat, it should be breakable. during which case you will need to form your slices with a knife.
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