I've made this twice now. It is an excellent recipe, turning out great even with some ingredient substitutions.
My first batch I subbed whole wheat flour for white and mostly Splenda brown for the white sugar, to make it heavier, more like the James Beard version. (He says, “Many people consider gingerbread to be a cake, but it was originally meant to be a bread served at lunch or dinner with sweet butter.”) Anyway I spread it in a 13x9 cake pan, cut it into squares while warm and served it with barely sweetened whipped cream. It got raves. Today I made it and only went half white whole wheat and half unbleached all purpose flour, and used mostly a white Splenda sugar blend, but a half c. of Splenda brown. Then I added dark chocolate chips & split the batch in half. Half went into a muffin tin & the other half into a bread pan. Still turned out amazing!
Confession time; I didn't use pumpkin. I used homegrown roasted mashed butternut squash leftover from dinner, buttered & seasoned. So I cut the salt back by about 1 tsp also.
Since I really like it good and spicy, I used 2 and 1/2 tsp ginger, 2/3 tsp allspice, 2 heaping tsp cinnamon, 1/8 tsp ground star anise, 1/4 tsp ground cloves, a couple of grinds of fresh nutmeg and 1/2 tsp pumpkin pie spice. (If I weren't serving it to my grandma and daughter I would've put a little snap into it with a bit of cayenne, and/or possibly subbed in some candied ginger for the chocolate chips.)
Anyway, great recipe Frosty, thanks!
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I've made this twice now. It is an excellent recipe, turning out great even with some...