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Pumpkin-Ginger bread

 Pumpkin-Ginger bread
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
6 ServingsPrep: 20 min. Bake: 30 min.

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

2 of 2

Pumpkin-Ginger bread (continued)

Directions (continued)

  • 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.