Recipes and Cooking Cranberry-Pumpkin Gingerbread with Sherry-Cream Cheese Drizzle By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 8, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Bake Time: 55 mins Cool Time: 30 mins Total Time: 25 mins Servings: 10 Jump to Nutrition Facts Ingredients 2 cup all-purpose flour ½ cup whole wheat flour ½ cup yellow cornmeal 1 cup sugar 2 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg ¼ teaspoon ground black pepper ¾ cup butter, cut up 1 15 ounce can pumpkin 2 eggs ½ cup full-flavor molasses ⅓ cup buttermilk 1 ½ teaspoon baking soda 1 cup dried cranberries 1 recipe Sherry-Cream Cheese Drizzle Sherry-Cream Cheese Drizzle 1 3 ounce package cream cheese, softened 1 tablespoon butter, softened ¾ cup powdered sugar 2 tablespoon dry sherry ½ teaspoon vanilla Milk Directions Preheat oven to 350°F. Grease a 9-inch springform pan; place pan in a shallow baking pan. Set aside. 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. 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. 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. Spoon Sherry-Cream Cheese Drizzle over warm gingerbread. To serve, cut gingerbread into wedges. Sherry-Cream Cheese Drizzle 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. Rate it Print Nutrition Facts (per serving) 535 Calories 20g Fat 85g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 535 % Daily Value * Total Fat 20g 26% Saturated Fat 12g 60% Cholesterol 92mg 31% Sodium 355mg 15% Total Carbohydrate 85g 31% Total Sugars 48g Protein 7g Vitamin C 1.8mg 9% Calcium 80.8mg 6% Iron 3.2mg 18% Potassium 441mg 9% Folate, total 64.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.