Whether you are making a gingerbread loaf or muffins, this recipe reaches new heights with the inclusion of pumpkin puree and is topped off with an orange drizzle.
- 170g butter
- 1¼ cups brown sugar
- 2 ¾ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon allspice
- ½ teaspoon nutmeg
- ⅓ cup crystallised ginger, diced very small
- ½ cup diced pecans or ½ cup chocolate chips (optional)
- 3 large eggs
- 1½ tablespoons molasses
- 2 cups pumpkin purée
- 1¼ cups icing sugar
- 1 tablespoon orange zest
- 2 tablespoons water or milk
- Preheat your oven to 175°C. Grease two 22 x 12cm Loaf Pans.
- In a large bowl mix together the butter and brown sugar until well blended.
- Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts or chocolate chips, if you're using them. Mix well — the batter will look crumbly.
- Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
- Scoop the batter into the greased loaf pans.
- Bake the loaves for 50 to 55 minutes, or until a cake tester inserted in the centre comes out clean.
- Remove the bread from the oven and let it cool for 15 minutes before turning out of the pan(s). Allow to cool a bit, then glaze if desired.
- To make the glaze - Whisk together all the ingredients, adding extra liquid until the glaze is smooth and the consistency of molasses.
Store well wrapped on the bench for 3 to 4 days; or freeze for up to 3 months.
This recipe can also be used to make muffins. If you're making muffins, grease 24 muffin cups, or line them with muffin papers. Fill the cups about ⅔ full. Bake the muffins for 18 to 20 minutes, or until they are lightly browned on the edges and the middle springs back when touched.