by Emma Holder
I wanted to make this recipe, but didn't have pumpkin, or eggs, and didn't want to use lots of white flour or sugar, so I winged it. The result was delicious, dark and spicy. Since the sugar was eliminated, a drizzle of honey or a layer of jam or marmalade on top would be perfect if you needed a bit more sweet than what the molasses gives you.
Ingredients as Original (Emma’s modification in brackets)
1.5 C flour (mixture of 0.5 C flour, 0.5 C almond meal/ 0.5 C chestnut flour (or rice flour or something else)
1/2 teaspoon salt
1 teaspoon Baking soda
2 teaspoons of ginger powder
1.5 teaspoons cinnamon
1/4 teaspoon ground nutmeg (1/8 teaspoon ground cloves, since I don't like nutmeg)
1 C pumpkin puree (1 C chopped and squished delicata squash/ sweet dumpling /butternut squash, organic, skin left on)
1/2 C melted butter
1/2 C sugar (I omitted this completely)
1/2 C molasses
1 Tablespoon minced fresh ginger (or more!)
2 eggs (2 Tablespoons ground flax with 6 Tablespoons water)
1/2 C raisins (optional, could also use currents or golden raisins since they are more nutritious the regular black raisins.)
How to:
Preheat oven to 350F, mix wet, mix dry, combine wet+dry and pout into loaf pan. Bake at least 40 min or until a knife blade comes out clean.