Roasted Sweet Potato Gingerbread

Roasted Sweet Potato Gingerbread

AuthorJulie

1 1/2 cups roasted sweet potato or squash chunks or 1 cup pumpkin purée
1/3 cup butter, melted
1/2 cup brown sugar
1/3 cup molasses
2 large eggs
1/4-1/2 cup milk
1 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg, allspice, and/or pumpkin pie spice
1/4 tsp. salt

1

Preheat the oven to 350°F.

2

In the bowl of a food processor, puree the roasted sweet potato (or canned pumpkin), butter, brown sugar, molasses, eggs and milk - 1/2 cup if you're using roasted sweet potato, 1/4 cup if you're using canned pumpkin puree. Pulse until well blended and smooth. (Alternatively, if you're using pumpkin puree you can mix it in a bowl by hand.)

3

In a small bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg/allspice/pumpkin pie spice and salt. Add to the food processor and pulse just a few times, just to incorporate wet and dry; alternatively, scrape it into a bowl and stir in the dry ingredients with a spatula. Scrape into a 9"x5" loaf pan that has been sprayed with nonstick spray, and bake for 50-60 minutes, until risen and springy to the touch. Cool in the pan on a wire rack.

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Ingredients

 1 1/2 cups roasted sweet potato or squash chunks or 1 cup pumpkin purée
 1/3 cup butter, melted
 1/2 cup brown sugar
 1/3 cup molasses
 2 large eggs
 1/4-1/2 cup milk
 1 1/2 cups all purpose flour
 1 tsp. baking soda
 1 tsp. cinnamon
 1 tsp. ground ginger
 1/4 tsp. nutmeg, allspice, and/or pumpkin pie spice
 1/4 tsp. salt

Directions

1

Preheat the oven to 350°F.

2

In the bowl of a food processor, puree the roasted sweet potato (or canned pumpkin), butter, brown sugar, molasses, eggs and milk - 1/2 cup if you're using roasted sweet potato, 1/4 cup if you're using canned pumpkin puree. Pulse until well blended and smooth. (Alternatively, if you're using pumpkin puree you can mix it in a bowl by hand.)

3

In a small bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg/allspice/pumpkin pie spice and salt. Add to the food processor and pulse just a few times, just to incorporate wet and dry; alternatively, scrape it into a bowl and stir in the dry ingredients with a spatula. Scrape into a 9"x5" loaf pan that has been sprayed with nonstick spray, and bake for 50-60 minutes, until risen and springy to the touch. Cool in the pan on a wire rack.

Roasted Sweet Potato Gingerbread
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