Ingredients and Weight:
- Pumpkin purée: 2 cups
- Granulated sugar: 1 1/2 cups
- Vegetable oil: 1 cup
- Eggs: 2 large
- All-purpose flour: 2 cups
- Baking soda: 1 teaspoon
- Baking powder: 1 teaspoon
- Ground ginger: 1 tablespoon
- Ground cloves: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Pumpkin pie spice: 1 teaspoon
Preparation Time:
15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the pumpkin purée, sugar, oil, and eggs.
- In a separate bowl, whisk together the flour, baking soda, baking powder, ginger, cloves, cinnamon, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the gingerbread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutritional Information:
- Calories: 250 (per slice)
- Carbohydrates: 30g
- Protein: 3g
- Fat: 12g
- Fiber: 2g
Dish Characteristics:
- Moist and flavorful
- Warm and comforting
- Perfect for fall gatherings
- Can be served with whipped cream or a dollop of vanilla ice cream
User Comments:
- "This gingerbread was absolutely delicious! It had the perfect balance of pumpkin and spice."
- "I made this for a Thanksgiving party and it was a huge hit! Everyone loved it."
- "I've never been a big fan of gingerbread, but this recipe changed my mind. It's so moist and flavorful."
Special Precautions and Tips:
- Do not overmix the batter, as this can make the gingerbread tough.
- If you don't have pumpkin pie spice, you can substitute a mixture of ground cinnamon, nutmeg, cloves, and ginger.
- This gingerbread can be stored in an airtight container at room temperature for up to 3 days.
