Ginger Snappy Pumpkin Bread |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a knock off of MEAN CHEF's Pumpkin Muffins with Crystalized Ginger (#61662) But I didn't have any crystalized ginger, and I only had one teaspoon of ground ginger, so thus this recipe was created. This makes a pretty good muffin; I like mine spicey but I put the more tame ingredients here. To make it even spicier, add another teaspoon or two of ginger, and another teaspoon of nutmeg. Serve with your favorite apple cider. Ingredients:
15 ounces pumpkin puree |
2 cups brown sugar |
1 cup butter, melted |
4 eggs, beaten |
1/2 cup apple juice |
1/3 cup evaporated milk |
3 cups flour |
1/2 cup ground ginger snaps |
2 teaspoons baking soda |
2 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon ginger |
1 teaspoon nutmeg |
1/2 teaspoon clove |
Directions:
1. Preheat oven to 350F.
2. Cream pumpkin and sugar.
3. Add butter and eggs; mix thoroughly.
4. Add juice and milk; mix thoroughly.
5. In seperate bowl, sift together all dry ingredients.
6. Add dry to wet in thirds, mixing thoroughly each time.
7. Batter will be very thick.
8. Fill muffin cups 1/2 way.
9. These puppies rise like crazy.
10. Bake 20 minutes; remove from oven and allow to rest for at least 5 mins, then tip out of pan to cool on cooling rack for another 5 minutes.
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