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With fresh ginger and orange zest, this is our most refreshing take on pumpkin gingerbread.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
35 mins
cool:
10 mins
total:
1 hr 5 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together flour, gingerroot or ground ginger, finely shredded orange peel, cinnamon, baking powder, and baking soda in a medium mixing bowl. Set aside.

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  • 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

233 calories; fat 13g; cholesterol 63mg; saturated fat 8g; carbohydrates 27g; insoluble fiber 1g; protein 3g; vitamin a 2138IU; vitamin c 0.6mg; sodium 179mg; calcium 50.5mg; iron 2mg.
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