Pumpkin Gingerbread

By

Prep: 35 min.
Bake: 50 min.
Makes: 9 servings

Nutrition Facts
Calories 394, Total Fat (g) 21, Saturated Fat (g) 9, Cholesterol (mg) 61, Sodium (mg) 370, Carbohydrate (g) 49, Fiber (g) 2, Protein (g) 5, Percent Daily Values are based on a 2,000 calorie diet

View complete recipe

  • 9

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2/3 cup butter
  • 3/4 cup chopped pecans
  • 3/4 cup buttermilk (or sour milk)*
  • 1/2 cup molasses
  • 1/2 cup canned pumpkin
  • 1 egg
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 recipe Caramel Sauce, recipe below (optional)
  • Vanilla ice cream (optional)
  • Chopped pecans (optional)

Preparation

Step 1

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.

Caramel Sauce: In a saucepan, melt 1/2 cup butter; stir in 1-1/4 cups packed brown sugar and 2 tablespoons light-colored corn syrup. Cook and stir until boiling. Stir in 1/2 cup whipping cream; return to boiling. Serve warm.

*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.

View complete recipe