• 1 Rating

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

Source: Better Homes and Gardens


Ingredient Checklist


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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Alternately add flour mixture and milk to the pumpkin mixture, beating until smooth. Pour into a greased and lightly floured 8x8x2-inch baking pan.

Instructions Checklist
  • 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; 13 g total fat; 8 g saturated fat; 63 mg cholesterol; 179 mg sodium. 27 g carbohydrates; 1 g fiber; 3 g protein; 2138 IU vitamin a; 1 mg vitamin c; 50 mg calcium; 2 mg iron;


1 Ratings
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