• 10 Ratings

Top with homemade caramel sauce and this Pumpkin Gingerbread is reminiscent of a decadent Christmas cake.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
bake:
50 mins at 350°
Servings:
9
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Pumpkin Gingerbread

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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*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.

Nutrition Facts (Pumpkin Gingerbread)

394 calories; total fat 21g; saturated fat 9g; cholesterol 61mg; sodium 370mg; carbohydrates 49g; fiber 2g; protein 5g.

Caramel Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
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