Pumpkin-Ginger Bread Recipe

Name: Pumpkin-Ginger Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup butter, cubed; 2/3 cup packed brown sugar; 1 tablespoon light corn syrup; 1/4 cup heavy whipping cream

Servings: persons

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
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 350u00b0 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.

824

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup plus 2 tablespoons all-purpose flour, 1/4 cup sugar, 3/4 teaspoon ground ginger, 1/2 teaspoon baking soda, and more.

Yes, Pumpkin-Ginger Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Ginger Bread

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