Pumpkin Gingerbread in Bake-and-Give Pans
Well, not any more! King Arthur Flour has just come out with a whole selection of bake-and-give pans that I love for several reasons. Not only are they attractive but they also make the process so much easier. Just bake, allow to cool, throw some cellophane around ’em, tie ’em up with some cute, brightly colored ribbon and you’ve got your gift!
I’ll no longer have to worry about tearing up my loaf of bread as I’m taking it out of the pan and even better, there will be less for me to clean up. No more scrubbing metal loaf pans between bakings…yippee!
So what’s my plan? Well, I’m ordering the mini loaf pans shown above (a set of 12 is only $6.95) and baking up some tasty Pumpkin Gingerbread. After receiving rave reviews from family members, it has become my absolute favorite holiday bread. You’re more than welcome to steal my idea or come up with your own.
Click here to find the perfect bake-and-give pans for your needs, and once you do, use promo code RT91212 to get 20% off your order!
From allrecipes.com. Yields 2 - 9x5 inch loaves (or 6 small loaves)
3 cups sugar
1 cup vegetable oil
2/3 cups water
1 (15 oz) can pumpkin puree
2 tsp ground ginger
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
Preheat oven to 350 degrees. Lightly grease two 9x5 in loaf pans. In a large mixing bowl, combine sugar, oil and eggs. Beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, and cinnamon.
In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake in preheated oven until toothpick comes out clean, about 1 hour.