There seems to be an endless supply of pumpkin puree in our freezer right now, so I'm always on the lookout for a new way to use it up. We are all big fans of gingerbread, so I decided to try adding some pumpkin into the mix. It was a big hit with my gang ! Due to the spiciness of the cake, the pumpkin taste is not overly strong, so I think even people who don't particularly care for pumpkin would still like this!
Ingredients:
2 cups all-purpose flour
1/4 cup brown sugar
1/4 cup white sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp nutmeg
1/2 cup melted butter
1/4 cup molasses
1 egg
1 cup pumpkin puree
Instructions:
In a medium bowl, combine the flour, sugars, baking soda and spices. In a small bowl, combine the butter, molasses, egg and pumpkin puree. Gently stir the pumpkin mixture into the flour mixture just until combined. Pour into a greased 9" square pan and bake at 350F for 40-45 minutes or until top springs back when lightly touched.
Enjoy warm or cold, preferably with whipped cream, ice cream, or custard on top :)
I shared this recipe at Full Plate Thursday and the GCC Recipe Swap.
Hi Karen,
ReplyDeleteWe just love Pumpkin and Gingerbread, this is a great combination. We would really enjoy your recipe. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
Miz Helen