Do you still have pumpkin in your freezer? I did. Even though we are now firmly outside of pumpkin season, it is still delicious and this recipe will let you use it up without people looking at you like you are wearing white shoes after Labour Day (which apparently is not done???).

The pumpkin in this recipe adds richness, and since it replaces some of the fat and adds fibre, you can even pretend that this gingerbread is healthy!

Makes: 1 loaf or 1 8×8 inch pan

Ingredients:

• 2 cups AP flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2 tsp ginger
• 1/4 tsp cloves
• 1/2 cup unsalted butter (room temperature)
• 1/2 cup sugar
• 3/4 cup molasses
• 1 tsp vanilla
• 1 egg
• 1/2 cup pumpkin puree (canned or homemade)

Directions:

1. Preheat oven to 350 degrees f
2. Line a loaf pan or baking dish with parchment (or butter the pan, or both)
3. In a medium bowl, stir together flour (2 cups), baking soda (1 tsp), salt (1/2 tsp), cinnamon (1/2 tsp), nutmeg (1/2 tsp), ginger (1 1/2 tsps), cloves (1/4 tsp)
4. In a stand mixer, cream together butter (1/2 cup) and sugar (1/2 cup)
5. To the butter mixture, add molasses (3/4 cup), vanilla (1 tsp), egg, and pumpkin puree (1/2 cup) and mix thoroughly
6. Add dry ingredients to wet ingredients and mix just until combined
7. Pour batter into prepared pan
8. Bake approximately 50 minutes (see note)
9. Let cool before removing from baking dish and slicing

Notes:

• It is a bit tricky to tell when this gingerbread is fully cooked because of the colour, so you will need to use a couple of methods. Make sure the top is firm and a bit solid and that the edges are pulling away from the sides of the baking dish. There is also the toothpick test (stick a toothpick in the centre and see if it comes out clean), but don’t rely on that one alone.