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Pumpkin Gingerbread

A beautifully moist ginger bread that's a great way to use up left over pumpkin

Ingredients
  • 1 1/2 cups cold mashed pumpkin
  • 125 g butter (soft)
  • 1/2 cup brown sugar
  • 2 tbsp golden syrup
  • 1 tbsp maple syrup
  • 1 tbsp ground ginger
  • 1 egg
  • 2 cups SR Flour
Instructions

  1. Mix everything together really well either by hand or on low in a mixer. Pour into a loaf tin and bake at 180 deg cel. To make it look a bit flash you can dust with icing sugar or drizzle with orange icing (orange juice and icing sugar).