Ginger Pumpkin Bread

Here's another recipe for Pumpkin Bread. This one has chocolate chips and candied ginger.

You can see in the photo that it's a teeny bit undercooked. But I don't mind that-I like it better a little under than over. 

I served some (without the ginger) for my quilt group meeting at my house this month. I forgot to take a photo of the table or the food. So maybe one day I'll pretend like I'm a food stylist and do a fake photo shoot…um, probably not, but I'll just tell you that it looked festive.)

I did package up some of the Pumpkin Bread, along with my two favorite Halloween candies, Reese's Peanut Butter Cups and Candy Corn, to share with some friends I visit every month. Black plates and checkered ribbon- also a favorite combination of mine. 

Ginger Pumpkin Bread
Makes 2 loaves (Inspired by letsdishrecipes.com )

2 C Unbleached White Flour
1 1/2 C Whole Wheat Flour
2 1/2 C White Sugar
3/4 C Brown Sugar
2 tsp. Cinnamon
1 tsp. Nutmeg, freshly grated
1/2 tsp. Fresh Ginger, grated
1 tsp. Salt
2 tsp.Baking Soda
2 C Pumpkin, canned or cooked
1/4 C  Coconut Oil
3/4 C Applesauce
4 Eggs
2/3 C Water
1 C Semi-sweet Chocolate Chips
1/4 C Candied Ginger (chopped semi-fine)

Preheat oven to 350 degrees. Lightly grease two 9x5 loaf pans.
Combine flours, sugars, baking soda, salt, and spices in large bowl.
Combine wet ingredients in medium bowl.
Stir wet ingredients into dry.
Stir in chocolate chips and candied ginger.
Divide batter between the two prepared loaf pans.
Bake for 55-65 minutes, or until toothpick inserted in loaf comes out clean.
Cool 20 minutes. Turn out to wire rack to cool completely before wrapping in foil.

We'll enjoy a slice or two while watching Arsenic and Old Lace (the old black& white movie with Cary Grant) while we wait for a few Trick or Treaters.


Make it a Happy Halloween!