Bo Friberg

Mustard Gingerbread

Preparation info

  • Yield:

    2

    cakes, 8 × 4 inches each

    • Difficulty

      Easy

Appears in

top 1000The Professional Pastry Chef

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • Melted unsalted butter
  • 8 ounces (225 g) unsalted butter, at room temperature
  • 1 pound (455 g) granulated sugar
  • 8 eggs, at room temperature
  • 1 pound (455 g) bread flour
  • 2 teaspoons (8 g) baking soda
  • 2 teaspoons (8 g) baking powder
  • 2 teaspoons (10 g) salt
  • 1 tablespoon (6 g) ground ginger
  • 4 teaspoons (8 g) dry mustard powder
  • 1 teaspoon (1.5 g) ground cinnamon
  • ½ teaspoon (1 g) ground cloves
  • 1½ cups (360 ml) pumpkin puree
  • 4 ounces (115 g) Chopped pecans

Method

  1. Coat the inside of 2 loaf pans, approximately 8 × 4 inches (20 × 10 cm), with melted butter. Set aside.
  2. Cream the soft butter and granulated sugar together until light and fluffy. Add the eggs and mix to combine.
  3. Sift together the flour, baking soda, baking powder, salt, and spices. Add half of the dry ingredients to the creamed butter mixture. Mix in the pumpkin puree. Mix in the remaining dry ingredients and, last, the pecans. Pour the batter into the prepared pans.
  4. Bake at 350°F(175°C) for about 1 hour or until baked through. Cool in the pans for 10 minutes, then remove and finish cooling on a cake rack.