Pumpkin gingerbread
Pumpkin gingerbread is easy to make. Grate the pumpkin, mix with eggs, sugar and oil, add flour with baking powder and spices. Pour the dough into a mold and bake in a preheated oven until golden brown. After baking, let the gingerbread cool. You can spread it with jam if you like.
Ingredients · Servings 1 where
- Dough:
- 250 g pumpkin (Hokkaido or any)
- 140 g caster sugar
- 2 eggs
- 60 ml of oil
- 220 g semi-coarse flour
- 1 baking powder for gingerbread
- Further:
- grease for removing molds
- coarse flour for dusting the mold
- Optional (to taste)
- cocoa
- chopped nuts
- grated coconut
- marmalade (or jam, jam)
- chocolate
- chocolate icing
Method · 55 min
- Preheat the oven to 170 °C. Grease the cake tin and sprinkle with coarse flour.
- Wash, clean, cut and remove the seeds from the pumpkin. Finely grate the flesh into a bowl. Add the eggs and sugar and mix well.
- Pour in the oil. Mix the flour with the baking powder and gradually add it. Adjust the amount of flour according to the wateriness of the pumpkin.
- If we want to make dark cocoa gingerbread, replace part of the flour with cocoa, approximately 3-4 tablespoons. Mix everything thoroughly.
- You can add chopped nuts, chocolate or grated coconut to the dough, if you like.
- Pour the batter into the prepared pan and place in the preheated oven. Bake for approximately 25-30 minutes. You can also bake in a remoska.
- Test for doneness by inserting a skewer into the cake, which should not have any dough left on it after removing. Let the baked gingerbread cool.
- Once cooled, you can cut the gingerbread into slices, spread with jam, and drizzle with chocolate icing. You can also spread the entire gingerbread with jam and pour over melted chocolate.
- The surface of the gingerbread can be sprinkled with grated coconut or chopped nuts.
