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Pumpkin Gingerbread

Pumpkin Gingerbread
Makes: 9 servings
Prep: 35 mins Bake: 350°F 50 mins
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  • user reviews (5)
Pumpkin Gingerbread
Ingredients
  • 2 1/4
    cups all-purpose flour
  • 1/2
    cup sugar
  • 2/3
    cup butter
  • 3/4
    cup chopped pecans
  • 3/4
    cup buttermilk (or sour milk)*
  • 1/2
    cup molasses
  • 1/2
    cup canned pumpkin
  • 1
    egg
  • 1 1/2
    teaspoons ground ginger
  • 1
    teaspoon baking soda
  • 1/2
    teaspoon ground cinnamon
  • 1/2
    teaspoon ground cloves
  • 1/4
    teaspoon salt
  • 1
    recipe Caramel Sauce, recipe below (optional)
  • Vanilla ice cream (optional)
  • Chopped pecans (optional)
Directions

In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup pecans. Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish. To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt; mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center tests done. Cool 30 minutes. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional pecans, if desired. Makes 9 servings.

From the Test Kitchen
  • Note *Note:To make sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let the mixture stand for 5 minutes before using.
  • Note Dietary exchanges:2 starch, 1 fruit, 4 fat.
Caramel Sauce
Ingredients
  • 1/2
    cup butter
  • 1 1/4
    cups packed brown sugar
  • 2
    tablespoons light-colored corn syrup
  • 1/2
    cup whipping cream
Directions

In a saucepan, melt butter; stir in brown sugar and corn syrup. Cook and stir until boiling. Stir in whipping cream; return to boiling. Serve warm.

Nutrition Facts (Pumpkin Gingerbread)
  • Servings Per Recipe 9,
  • Calories 394,
  • Protein (gm) 5,
  • Carbohydrate (gm) 49,
  • Fat, total (gm) 21,
  • Cholesterol (mg) 61,
  • Saturated fat (gm) 9,
  • Dietary Fiber, total (gm) 2,
  • Sodium (mg) 370,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (5)
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amypparrott wrote:

I added a lot more butter (an extra 1/4 cup or so) to make the crumb crust (mine seemed too dry before) and it turned out well. However, I'm not sure I'd make the crust again. It seems kinda superfluous. I do think it needs a little something on the top like apple sauce and whipped cream like my grandma always served her gingerbread with.

12/4/2011 06:57:54 PM Report Abuse
kristinsheafi wrote:

Excellent! I'm trying it with a ginger cream cheese frosting today for the first time. Great recipe!

11/26/2011 04:36:55 PM Report Abuse
carole.parker wrote:

This looks so good I am going to bake it tonight. I think my husband will love it. Thanks

1/2/2010 05:26:49 PM Report Abuse
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