1 1/3 cups Billington's Dark Brown Molasses Sugar or Wholesome Sweeteners Fair Trade Organic Brown Sugar

1/3 cup organic unsalted butter

3 cage-free eggs

3¼  cups organic unbleached flour

½  teaspoon baking powder

1½  Tablespoons pumpkin pie spice mix

½  teaspoon sea salt

¼  cup crystallized ginger, finely minced

1 cup hazelnuts, toasted and chopped

Preheat oven to 350°F, spray two 12 X 15 inch baking sheets with non-stick cooking spray.  In a large bowl cream brown sugar, butter, molasses and eggs until smooth.

In another bowl whisk together flour, baking powder, pumpkin pie spice mix and salt. Blend into creamed mixture just until mixed, fold in ginger and nuts. 

Divide dough in half and refrigerate for 20 minutes. Working with one half at a time pat into each into a flat loaf about ¾  inch thick and 4 inches wide. 

Bake in preheated oven for 20-25 minutes. Remove from oven until cool to touch. Slice each loaf into diagonal slices about ½-inch thick and arrange slices cut side down close together. Return to oven for 15-18 more minutes. Remove from oven and transfer to rack to cool completely.