If you're looking for a guilt-free dessert, you won't find it here. But this all-natural homemade treat is something that I consider more than deserving of a place at a Thanksgiving or Christmas dinner table.BRAD' S PUMPKIN-SPICED GINGERBREAD
BREAD: 1 1/4 cups brown sugar; 1/2 cup vegetable oil; 1/2 cup water; 2 eggs; 1/2 can pumpkin purée (NOT pie filling); tsp each of ginger, cloves, cinnamon and all spice; 1 3/4 cup unbleached white flour; tbsp Brandy; tsp baking soda; 1/2 tsp baking powder; pinch of salt
SPICED WHIP CREAM: 1/2 cup heavy 35% cream; 1/4 tsp vanilla; 1/4 cup fine sugar; tsp Brandy; 1/2 tsp each of cinnamon, ginger, cloves and all spice.
Preheat 350. In a bowl, sift together dry ingredients. Then beat wet ingredients with a whisk and fold to combine with dry. Pour into a greased and floured bread pan and bake for about 45-50 minutes, or until a toothpick comes out clean.
While you're waiting, whip the cream on high speed, gradually adding sugar and add vanilla, Brandy and spices at the last few seconds, until stiff peaks form.
Tip bread out of the pan and let the bread cool for about 10 minutes. Slice and top with whip cream.
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