Citrus Pumpkin Gingerbread
With fresh ginger and orange zest, this is our most refreshing take on pumpkin gingerbread.
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Citrus Pumpkin Gingerbread
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Directions
- Stir together flour, gingerroot or ground ginger, finely shredded orange peel, cinnamon, baking powder, and baking soda in a medium mixing bowl. Set aside.
- Beat together butter and brown sugar in a large mixing bowl with an electric mixer on medium to high speed until combined. Add egg and beat well. Beat in pumpkin and molasses on medium speed until smooth.
- Alternately add flour mixture and milk to the pumpkin mixture, beating until smooth. Pour into a greased and lightly floured 8x8x2-inch baking pan.
- Bake in a 350 degree F oven for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Serve warm with whipped cream. If desired, garnish with orange peel curls. Makes 9 servings.
Nutrition Facts (Citrus Pumpkin Gingerbread)
- Per serving:
- 233 kcal ,
- 13 g fat
- (8 g sat. fat ,
- 63 mg chol. ,
- 179 mg sodium ,
- 27 g carb. ,
- 1 g fiber ,
- 3 g pro.