Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 8x4-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in 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.
Originally published as Pumpkin Gingerbread with Caramel Sauce in The Taste of Home Cookbook 2008, p621

Nutritional Facts

1 slice: 516 calories, 27g fat (14g saturated fat), 96mg cholesterol, 327mg sodium, 66g carbohydrate (42g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. Pour into a greased 8x4-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. 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.
Originally published as Pumpkin Gingerbread with Caramel Sauce in The Taste of Home Cookbook 2008, p621

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