Pumpkin Gingerbread

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11 users rated this recipe an average rating of 3.5
  • Makes: 9 servings
  • Prep: 35 mins
  • Bake: 50 mins 350°F
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Pumpkin Gingerbread
Ingredients
2 1/4
1/2
cup sugar
2/3
cup butter
3/4
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
  1. 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:

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.

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
  1. 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)
    Per serving:
  • 394 kcal cal.,
  • 21 g fat
  • (9 g sat. fat,
  • 61 mg chol.,
  • 370 mg sodium,
  • 49 g carb.,
  • 2 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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