On arrival, I tore open that adorable little snowman box. It must have been torture for the poor postman to hand off because the smells emanating from the box told me something inside would be delicious!
It did not disappointed. This deliciously Homemade 3 Ginger Pumpkin Gingerbread was one of the most unique homemade gifts I have ever received, plus it was a gift that kept on giving.
Not only was there one piece of my friend’s famous Homemade Pumpkin Gingerbread to whet my appetite (yes, one of those wonderful family recipes), but then she included the dry ingredients so that I could make my own, complete with a printable recipe enclosed.
It was adorable and so unique. I love giving any kind of Mason Jar gifts, but since this was such an atypical jar recipe, it meant that much more.
What I love about this is the many ways it can be dressed up. This can be a frugal, yet gorgeous gift. Stop in at some of your favorite thrift stores (or shop your house) for unusual baskets or wire containers. You can spray paint them to match a theme and design it for any theme.
I’m typically not a Gingerbread lover, but this recipe has completely altered my previous opinion, and I know you will love it!
So incredibly moist and delicious, this is a recipe you will want to make again and again.
Recipe: Homemade Pumpkin Gingerbread
Summary: This yummy twist on traditional gingerbread gives a hint of pumpkin. Perfect for gift giving.
- 1 ½ cups white flour
- 1 ½ cups whole wheat flour
- ½ TSP salt
- 2 TSP baking soda
- 1 TBSP cinnamon
- 1 TSP powdered ginger
- 1 TSP nutmeg
- 1 TSP ground cloves
- 2 eggs, beaten
- ½ cup water
- ½ cup safflower oil
- ¾ cup molasses
- ¾ cup white sugar
- 1 cup brown sugar
- 1 ½ cups canned pumpkin
- 2 TBSP finely diced crystallized ginger
- Pre-heat oven to 350 degrees
- Grease and flour a 9 x 13 baking pan and set aside
- Finely dice, 1 TBSP fresh ginger and mix it with 2 TSP sugar – set aside for 10 minutes
- Mix together the following dry ingredients and set aside: 1 ½ cups white flour, 1 ½ cups whole wheat flour, ½ TSP salt, 2 TSP baking soda, 1 TBSP cinnamon, 1 TSP powdered ginger, 1 TSP nutmeg, 1 TSP ground cloves
- Mix the following ingredients in a larger bowl: 2 eggs, beaten, ½ cup water, ½ cup safflower oil, ¾ cup molasses, ¾ cup white sugar, 1 cup brown sugar, 1 ½ cups canned pumpkin, the fresh ginger/sugar mixture from above, 2 TBSP finely diced Crystallized Ginger*(you can find this online through that amazon link or in most grocery stores, but William Sonoma’s is the best.)
- Add dry mixture to wet mixture and use a wisk to make it smooth, getting rid of all lumps
- Pour mixture into the greased and floured 9 x 13 pan and bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
- This can also be baked in muffin form for about 35 minutes.
* To give as a gift, mix the sugars in one mason jar with the flours and spices in the larger one.
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 12