Tuesday, October 30, 2012

Ronda from ~ The Family Table, brings us "Pumpkin Ginger Bread"

Pumpkin Ginger Bread

 This time of year is full of fun family moments and most of them at our house revolve around the table, eating good food.  Our house is usually packed with guests and that means a lot of cooking for me. I do love it, but every year I tell myself that I will make more stuff ahead of time and use my freezer.  So here goes… Starting with breakfast and coffee treats. Never make just one batch of anything. Ever. Always make a second to freeze or give away. This is one of the easiest ways to stock up the freezer for a later date.

Pumpkin Ginger Bread
2 ¼ cup flour
¾ tsp salt
¾ tsp baking powder
¾ tsp baking soda
1 tsp ground ginger
1 T ground cinnamon
1 inch freshly grated ginger
1  stick of unsalted butter, softened
1/2 cup white sugar
3/4 cup brown sugar
2 eggs
1 cup Libby pumpkin
¾ cup milk
½ cup chocolate chips

Sift dry ingredients and set aside. Cream butter and sugar. Add eggs and fresh ginger.  Alternate dry ingredients with milk. Stir in chocolate chips. Pour into greased loaf pan. If desired sprinkle with a little sugar and cinnamon. Bake at 350 degrees until a toothpick inserted into center comes out dry about 45-60 minutes.  Let cool and either slice to eat or wrap tightly in plastic wrap then food saver loaf  and freeze to use during Thanksgiving Week. Perfect to have as part of a breakfast buffet or as a late afternoon snack with coffee or tea.

Happy Cooking,
Ronda from The Family Table

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