Ginger bread and Pumpkin pie

sourdough gingerbread

Sourdough gingerbread- really good- now if I can just figure out where the recipe came from!

Pumpkin pie

My first pumpkin pie this season!
Frank was VERY pleased!

Yesterday was a breezy, coolish, dark clouds interspersed with sunshine, gingerbready and

pumpkin pie sort of day. I had a recipe sort of copied down ( ingredients and oven temperature

only) – NO IDEA where I got it- and no notes on how to put it together- but the first ingredient

was sourdough and Iโ€™ve been working with my starter lately and needed to use up some. So

I made it. It is very good- although I couldnโ€™t find my molasses so I used half Pomegranate molasses

and half ginger syrup, added 2 tablespoons of brown sugar- and took a tablespoon of hot water out

of the half cup so it wouldnโ€™t be too runny.

It has a lot of flavor, a nice springy texture, a good mouth feel, and a very pleasant fruity/tangy


Hereโ€™s the recipe-

(Please let me know if you recognize it or it is yours!)

1 cup sourdough

1/2 cup hot water

1/2 cup molasses

1/2 tsp salt

1 tsp baking soda

1/2 cup brown sugar

1 large egg

1 1/2 cups AP flour

1 tablespoon grated fresh ginger

3 tablespoons chopped crystallized ginger

1 tsp pumpkin pie spices

1/2 cup shortening ( I used butter,melted and added at the end to batter)

Bake for 30-40 minutes at 375 degrees F.

This is the first post on my rebuilt site. Please leave a comment if you can and let

me know how it is working. Thanks so much!

13 thoughts on “Ginger bread and Pumpkin pie

  1. I love your font! Also, where did you get pomegranate molasses? I nixed a recipe the other day cause I thought I’d never find pomegranate molasses… Good luck with the new site! ๐Ÿ™‚

    • I bought it at the West Side Market- and then when I ran out, Meredith sent me some from Sydney, Australia- not much help for you.
      Try a Middle Eastern food store- it is used in Lebanese and Persian dishes most often. I’ll be on the outlook for some for you. ๐Ÿ™‚

  2. Looks like it’s working well. And now I can read it directly in my RSS feed. I wasn’t able to do that on the other site. I’m happy about that. I need to make pumpkin pie too; probably today!

    • Hi Lilly-
      The pumpkin pie is so good homemade. I hate the ones from ANY bakery because the drown them in spices and you can’t enjoy the pumpkin flavor. I add spices, but sparingly.
      Glad it works (the blog) on your RSS feed- I’m hoping this is the final fix!

  3. Perfect! Love the new look, Heidi! Now Chad, could you please add a “subscribe by email” option, so we never miss another post again! ๐Ÿ™‚

    Beautiful looking gingerbread! xx

    • Thanks, Brydie- the pie is almost gone. Frank eats it with such happiness that I will probably make another when it is gone. ๐Ÿ™‚
      I’m just hoping to have no more problems with people getting onto this site.

  4. That sounds amazing – never come across sourdough gingerbread ! I meant to tell you, or did I? that I just ordered a set of cups so I can join in without having to do conversions and make some of your recipes. Your new look blog looks very clean and fresh and is easy to read on the tablet ๐Ÿ™‚

    • Hi Joanna- you did mention the cups- but I didn’t realize it was for anything I posted.:) I obtained a scale to keep up with UK and OZ recipes!
      I really liked this gingerbread- the texture is just right- and if I had only used real molasses it would have tasted more like I had imagined. Although I was pretty happy with the fruity pomegranate flavor, as well.

  5. They both look very good. The pie was as good as it always is, maybe a little better. I liked the gingerbread toasted with marmalade on it. You are the best.

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