This recipe for pumpkin gingerbread is a wonderfully flavourful and aromatic bread recipe for the winter holiday season. The ginger gives the pumpkin such a nice spicy kick. Pumpkin and ginger are so compatible that when they are used together, it make this gingerbread doubly delicious. For a fun twist, this gingerbread can also be baked in a muffin pan. As gingerbread is always related to holidays, it’s really fun to spread this joy with the warmth of spices and these magically delicious gingerbread muffins.
Preheat oven to 325 degree F (170 degree C). Line 12 muffin cups with muffin liners. Also lightly grease two 6×3 inch loaf pans. ( I am using both).
Into a large bowl, combine sugar, vegetable oil and 4 eggs. Using a wire whisk, mix the ingredients together until smooth. Alternatively, use an electric mixer to mix on medium speed.
Add the water and continue to mix until well blended. Then stir in the mashed pumpkin.
In a medium bowl, combine the flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, ground nutmeg and baking powder. Then fold in the chopped walnuts and chopped candied ginger. Add this flour mixture to the wet pumpkin mixture and blend just until all ingredients are mixed. Do not over mix.
Using an ice-cream scoop, spoon batter into the 12 muffin cups. Divide the balance of the batter between the 2 prepared loaf pans. Alternatively, you can make either all gingerbread muffins (24 muffins) or all ginger bread. If only making ginger bread, then use two 9×5 inch loaf pans.
Bake the gingerbread muffins in the preheated oven until golden brown, about 25 to 30 minutes and a toothpick inserted in the middle of muffin comes out clean. As for the loaf pans, bake in the preheated oven until golden brown and cooked through, about 1 hour and a toothpick inserted in the middle of the loaf comes out clean.
Cool the muffin and loaf pans on wire rack, about 5 minutes. Then transfer the pumpkin gingerbread muffins to cooling rack to cool completely. Also turn the gingerbread loaf from the pans to cool completely on wire rack. The gingerbread’s flavour will improve with time.
To make the cream cheese frosting, cream together the softened cream cheese and butter. Mix in vanilla. Then gradually stir in icing sugar. Store in refrigerator after use.
Baking time for different size pans: 9×5 inch loaf pan: bake 325F (170C) for 1hr 15 mins. Mini loaf pan: bake 325F (170C) for 50 mins. Muffin pan: bake 325F(170C) for 25 mins.