Pumpkin-Ginger bread Recipe

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Instead of making ordinary gingerbread, I like to rely on this dressed-up version. The pumpkin gingerbread features a nutty crust and delicious caramel sauce.—Mitzi Sentiff, Annapolis, Maryland

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Pumpkin-Ginger bread Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

1 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup cold butter
1 egg
1/3 cup buttermilk
1/4 cup canned pumpkin
1/4 cup molasses
1/3 cup chopped pecans
CARAMEL SAUCE:
1/4 cup butter, cubed
2/3 cup packed brown sugar
1 tablespoon light corn syrup
1/4 cup heavy whipping cream

Directions

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles fine crumbs. Combine the egg, buttermilk, pumpkin and molasses; stir into crumb mixture just until moistened. Stir in pecans.
Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
For sauce, melt butter in a saucepan. Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook until sugar is dissolved, about 1 minute. Stir in cream. Return to a boil; remove from the heat. Serve with warm gingerbread. Yield: 1 loaf(6 servings)with 3/4 cup sauce.

Nutritional Facts 1 piece with 2 tablespoons sauce equals 516 calories, 27 g fat (14 g saturated fat), 96 mg cholesterol, 327 mg sodium, 66 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Pumpkin Gingerbread with Caramel Sauce in The Taste of Home Cookbook , p621