• 1 Rating
Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
25 mins
bake:
55 mins at 350°
cool:
30 mins
Servings:
10
Advertisement

Cranberry-Pumpkin Gingerbread with Sherry-Cream Cheese Drizzle

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease a 9-inch springform pan; place pan in a shallow baking pan. Set aside.

    Advertisement
Instructions Checklist
  • In a large bowl stir together all-purpose flour, whole wheat flour, cornmeal, sugar, ginger, cinnamon, nutmeg, and black pepper. Using a pastry blender, cut in butter until mixture forms coarse crumbs. Remove 3/4 cup of crumb mixture; set aside.

Instructions Checklist
  • In a medium bowl whisk together pumpkin, eggs, molasses, buttermilk, and baking soda until well combined. Add pumpkin mixture and the cranberries to remaining crumb mixture. Stir just until moistened. Spoon batter into the prepared pan. Sprinkle top of batter evenly with the reserved 3/4 cup crumb mixture.

Instructions Checklist
  • Bake for 55 to 60 minutes or until a long wooden skewer inserted near the center comes out clean. Cool gingerbread in pan on a wire rack for 30 minutes. Remove sides of pan.

Instructions Checklist
  • Spoon Sherry-Cream Cheese Drizzle over warm gingerbread. To serve, cut gingerbread into wedges.

Nutrition Facts (Cranberry-Pumpkin Gingerbread with Sherry-Cream Cheese Drizzle)

535 calories; total fat 20g; saturated fat 12g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 92mg; sodium 355mg; potassium 441mg; carbohydrates 85g; fiber 4g; sugar 48g; protein 7g; trans fatty acid 0g; vitamin a 70IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 65mcg; vitamin b12 0mcg; calcium 81mg; iron 3mg.

Sherry-Cream Cheese Drizzle

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed until combined. Beat in powdered sugar, sherry, and vanilla until smooth. If necessary, beat in enough milk, 1 teaspoon at a time, to make glaze a thick drizzling consistency.

    Advertisement
Advertisement

Reviews

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