Pumpkin Gingerbread

One of my favourite recipes. Pumpkin Gingerbread is moist and full of flavour. It's versatile enough to bake in a loaf tin as a "bread", yet works equally as well as cupcakes or a large cake. You can leave it plain, have it with some butter, or go the whole hog and slap some cream cheese icing on it. Whichever way you choose, I'm sure you and your peeps will love it!

Based on this recipe.

Yields two medium loaves OR any combination of cake and cupcakes/loaf etc. It's basically a double mix.

You will need approximately 400g pumpkin puree for this recipe. Peel and deseed 400 - 500g pumpkin. Chop into 3cm pieces (roughly). Place pumpkin pieces in TM bowl and chop 6 seconds speed 6. Cook 12 min, 100 degrees speed 2. Once cooked, puree 30 sec speed 8. Set aside. 

INGREDIENTS
470g raw sugar
170g macadamia or coconut oil
4 eggs
130g water
400g pumpkin puree
2 tsp ground ginger
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
540g plain flour
2 tsp bicarb soda
1 1/2 tsp salt
1/2 tsp baking powder

METHOD
1. Preheat oven to 180 degrees. Grease and line two medium loaf tins with baking paper.
2. Mill sugar 5 sec speed 9.
3. Add oil and eggs, mix 8 sec speed 4.
4. Add all other ingredients and mix 10 sec speed 6 (you may need to assist with spatula as it is a large mixture).
5. Scrape down sides of bowl, then mix another 10 sec speed 6 or until mixture is smooth (don't over mix).
6. Divide mixture between tins and bake in preheated oven for about 1 hour (loaves) or 25 mins (cupcakes), or until skewer comes out clean. 


Serve with butter, cream cheese icing, whipped cream, dusted with icing sugar or plain!