Pumpkiny Gingerbread Bread


I added the gingerbread portion on the bottom and added the pumpkin batter on top. 

Gingerbread batter

1/4 cup sugar

1/2 cup molasses 

1/2 egg- beaten so it can be divided

1 1/4 cup flour 

3/4 tsp baking soda 

1 Tbsp a ginger

1 tsp cinnamon 

1/4 tsp cloves 

1/2 cup warm water


Pumpkin portion

1/2 can pumpkin puree

1/4 cup white sugar

1/2 cup maple syrup 

1/2 cup olive oil

1/3 cup water

2 large eggs

2 tsp vanilla extract

1 3/4 cups all-purpose flour

1 tsp baking soda

1 1/2 Tbsp pumpkin spice 

1/2 tsp freshly grated nutmeg 


Bake 350°

Mix each batter separately.  Combine all wet ingredients thoroughly mix then add dry ingredients for each batter. 

Spray or grease with butter. Line with parchment with or without grease. 

Pour gingerbread batter in first then swirl or pour pumpkin batter on top. Depending on which way you want to see your loaf you can do visa versa. 

Bake for 50-60 minutes use toothpick test to make sure of doneness. 

Serve with pumpkin spice whipped butter.


 

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