For Madeline: Pumpkin Gingerbread

This was tasty -  from Simply Recipes made it without raisins because I couldn't remember if Madeline liked raisins, Mom didn't like the fresh ginger - said it tasted 'hot', you could leave it out and it would still be gingery enough!  But Madeline liked it ...

• 1 1/2 cups (200 g) all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup pumpkin purée
• 1/2 cup (1 stick) butter, melted
• 1/2 cup dark brown sugar
• 1/2 cup (120 ml) molasses
• 1 Tbsp finely minced fresh ginger (optional)
• 2 eggs, beaten
• 3 Tbsp water
• 1/2 cup raisins (optional)                               

                                                    
                                   
1 Preheat oven to 350°F (180°C). Prepare a 9x5x3-inch loaf pan with non-stick spray or butter to keep the pumpkin gingerbread from sticking to the pan.

2 In a medium bowl, vigorously whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.

3 In another bowl, use a wooden spoon to mix together the pumpkin purée, melted butter, sugar, molasses, fresh or candied ginger, eggs, and water.

4 Combine the wet and dry ingredients. Add the raisins if using. Stir only until incorporated.

5 Place the batter into the prepared loaf pan and bake for 50-60 minutes, until a bamboo skewer inserted into the center of the loaf comes out clean. Remove from oven and let cool in the pan for 10 minutes. Then gently run a knife around the edge of the loaf and invert the loaf to remove it from the pan. Let it cool on a rack for 30 minutes or longer.