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A variation of my grandmother's banana bread recipe from the 1930's, using PUMPKIN PUREE ~ plus molasses and Fall spices. There's only 1/4 cup sugar in here, which can be replaced with regular white Splenda (not baking blend) ~ plus 1/4 cup molasses (which the Diabetes Association doesn't feel is as detrimental to a sugar-restricted diet as processed sugar).
Glazed GINGERBREAD PUMPKIN BREAD
1/2 cup pumpkin puree.................………......1/4 cup (4 TB) unsalted butter, softened
1/4 cup white sugar ~or~ 1/4 cup regular white Splenda (NOT baking blend)
2 cups flour …………….....…………………..2 eggs
1/4 cup molasses...........................................2 tsp baking powder
1/2 tsp baking soda (increase to 1 tsp. ONLY if using Splenda)
1/2 tsp salt....................................................1-2 tsp. cinnamon
1/8 to 1/4 tsp. nutmeg AND cloves.................1/4 to 1/2 tsp. ginger
(NOTE: spice amounts depend on how spicy you like your gingerbread)
1/2 cup any milk (I like unsweetened Almond or Cashew milk)
GLAZE (see below)
***
Preheat oven to 350. Spray a 7-8" loaf pan with non-stick baking spray (contains flour) & set aside. I prefer a smaller 8" loaf pan (rather than 9-10") so it rises higher.
Cream butter, molasses and sugar together in bowl of electric mixer ; add eggs and mix well. Then beat in the salt, spices, baking powder & baking soda. Scrape down the sides of bowl & paddle. Beat in the pumpkin; then beat in 1 cup of flour. Scrape down sides of bowl ~ gradually beat in the milk. Then gradually beat in the last cup of flour until the mixture is smooth.
When well blended, spread evenly in prepared pan. Bake about 35-40 minutes, or until a cake tester comes out clean. But on a rack and immediately brush with glaze.
Then let it cool completely before slicing.
SPICE GLAZE: Put a dash of all spices into a small bowl (or just cinnamon, if you want), with about 1 TB. milk. Whisk in powdered sugar (or plain white Splenda) until it's a smooth consistency to brush on (thinner than a drizzle). Make sure to get the glaze in all the cracks.
This will freeze and ship well. It may slice better if kept in the refrigerator, but you may want to reheat slices in the microwave about 15 seconds for a fresh-baked taste.
Glazed GINGERBREAD PUMPKIN BREAD
1/2 cup pumpkin puree.................………......1/4 cup (4 TB) unsalted butter, softened
1/4 cup white sugar ~or~ 1/4 cup regular white Splenda (NOT baking blend)
2 cups flour …………….....…………………..2 eggs
1/4 cup molasses...........................................2 tsp baking powder
1/2 tsp baking soda (increase to 1 tsp. ONLY if using Splenda)
1/2 tsp salt....................................................1-2 tsp. cinnamon
1/8 to 1/4 tsp. nutmeg AND cloves.................1/4 to 1/2 tsp. ginger
(NOTE: spice amounts depend on how spicy you like your gingerbread)
1/2 cup any milk (I like unsweetened Almond or Cashew milk)
GLAZE (see below)
***
Preheat oven to 350. Spray a 7-8" loaf pan with non-stick baking spray (contains flour) & set aside. I prefer a smaller 8" loaf pan (rather than 9-10") so it rises higher.
Cream butter, molasses and sugar together in bowl of electric mixer ; add eggs and mix well. Then beat in the salt, spices, baking powder & baking soda. Scrape down the sides of bowl & paddle. Beat in the pumpkin; then beat in 1 cup of flour. Scrape down sides of bowl ~ gradually beat in the milk. Then gradually beat in the last cup of flour until the mixture is smooth.
When well blended, spread evenly in prepared pan. Bake about 35-40 minutes, or until a cake tester comes out clean. But on a rack and immediately brush with glaze.
Then let it cool completely before slicing.
SPICE GLAZE: Put a dash of all spices into a small bowl (or just cinnamon, if you want), with about 1 TB. milk. Whisk in powdered sugar (or plain white Splenda) until it's a smooth consistency to brush on (thinner than a drizzle). Make sure to get the glaze in all the cracks.
This will freeze and ship well. It may slice better if kept in the refrigerator, but you may want to reheat slices in the microwave about 15 seconds for a fresh-baked taste.
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