Pumpkin Gingerbread

Preheat oven to 325 degrees F.

In a medium sized bowl combine butter, brown sugar, molasses, and water. Microwave for 30-60 seconds until butter is just melted – you don’t want to boil it. Then, whisk together, set aside and let it cool.

Next combine flour, baking powder, baking soda, salt, pumpkin pie spice, ground ginger, and finely chopped candied ginger in a mixing bowl. Using your fingers, make sure that the candied ginger pieces are separated – they are sticky so they tend to want to stick together. So make sure you break them up. Set aside.

In a small bowl whisk together canned pumpkin and eggs, set aside.

When butter mixture is lukewarm, gradually add it to the flour mixture. When completely incorporated add pumpkin and egg mixture. Mix for 1 minute, scrape bowl and give it another quick mix.

Pour into a large greased loaf pan. Bake at 325 degrees F for 50 minutes. Then, cover with foil and continue to bake for 15-25 minutes longer or until cake tester comes out clean. Let bread cool before slicing.