Name: Mustard Gingerbread
Yield: Yield: 2 cakes, 8 × 4 inches (20 × 10 cm) each
Ingredients: 8 eggs, at room temperature; 4 ounces (115 g) Chopped pecans; 1 pound (455 g) bread flour; 2 teaspoons (8 g) baking soda; 2 teaspoons (8 g) baking powder; 1 pound (455 g) granulated sugar; 1 teaspoon (1.5 g) ground cinnamon; ½ teaspoon (1 g) ground cloves; Melted unsalted butter; 4 teaspoons (8 g) dry mustard powder; 1 tablespoon (6 g) ground ginger; 2 teaspoons (10 g) salt; 1½ cups (360 ml) pumpkin puree; 8 ounces (225 g) unsalted butter, at room temperature

Preparation info

Yield:
2
cakes, 8 × 4 inches each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

Melted unsalted butter
8 ounces (225 g) unsalted butter, at room temperature
1

Method

Coat the inside of 2 loaf pans, approximately 8 × 4 inches (20 × 10 cm), with melted butter. Set aside.
Cream the soft butter and granulated sugar together until light and fluffy. Add the eggs and mix to combine.
Sift together the flour, baking soda, baking powder, salt, and spices. Add half of the dry ingredients to the creamed butter mixture. Mix in

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Mustard Gingerbread

Ingredients

Method

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