I love baking. It’s probably my favorite form of cooking because the recipes are always super simple and it makes the house smell delicious. I was in the mood for a bread loaf, but instead of traditional banana bread I opted for something a bit more “fall” inspired. This recipe for medicated pumpkin gingerbread yields two whole loaves (trust me, the first will go fast!) and is full of your favorite autumn spices such as cinnamon, ginger and nutmeg. Best served for breakfast (yet delicious any time of day), this spiced bread will be sure to warm up any frosty morning.

Yields: 2 whole bread loaves

Here’s What You Need:

3½ cups unbleached all-purpose flour

3 cups sugar

2 teaspoons baking soda

1 teaspoon baking powder

1½ teaspoons salt

2 teaspoons ground cinnamon

2 teaspoons ground ginger

½ teaspoon ground nutmeg

1 (15 oz) can pureed pumpkin

2/3 cup water

1 cup cannabis-infused coconut oil (melted)

2 eggs

2 tablespoons apple sauce

1 teaspoon organic pure vanilla extract

2 standard bread loaf pans (if you only have 1, do not go out and buy another! Simply reuse the original after baking the first loaf.)

nonstick cooking spray

How to Make Pumpkin Gingerbread

To begin, preheat your oven to 350 degrees Fahrenheit.

Next, prep both of the bread loaf pans with nonstick cooking spray. If you only have 1 pan, do not go out a buy a second pan just for this recipe’s sake! Just use what you have, and take shifts in the oven using the single loaf pan (you may have to wash the pan after you complete the first loaf, then re-prep, but not necessarily. Regardless, you must re-prep with nonstick cooking spray before cooking the second loaf).

Next, melt the cannabis-infused coconut oil in a small sauce pan over low-heat until it is completely liquefied.

Then, in a large bowl, start combining the wet ingredients: 2 eggs, 2 tablespoons apple sauce, 1 teaspoon vanilla extract, 2/3 cup of water, in addition to the 3 cups of sugar. Mix thoroughly to combine and then slowly pour in the 1 cup of melted cannabis-infused coconut oil, mixing well to combine.

After, add the pureed pumpkin, ground cinnamon, ground ginger and ground nutmeg — mix well again.

In a separate, smaller bowl, combine the flour, baking soda, baking powder and salt. Use a fork to mix the dry ingredients.

Next, you want to slowly add in small batches of the dry ingredients to the large bowl containing the wet ingredients, making sure to mix the batter well after each addition of dry goods. Keep adding in portions and mixing until all of the dry ingredients have been added into the large bowl containing the wet ingredients.

Then, pour the pumpkin gingerbread batter into the prepped loaf pans, dividing the batter in half as best you can.

Pro Tip: After pouring in your batter, gently tap and wiggle your bread pans on your kitchen counter to allow any large air bubbles to come to the surface. This step helps to prevent large holes from forming in the middle of the loaf where an air bubble had been trapped during the cooking process.

Place your bread loaves into the preheated oven and allow them to cook for roughly 1 hour, or until a toothpick comes out clean when placed into the center of the loaf. I would also recommend rotating the loaves about halfway through the cooking process to ensure even baking.

After the loaves are finished, remove them from the oven and allow them to cool for at least 5-10 minutes in their pans before transferring them onto a cooling rack.

Serve and enjoy! Wrap your second loaf in tin foil to ensure it stays moist – the bread will keep for approximately 5-7 days.

Check out other posts from Weedist’s Great Edibles Recipes series!