Last night I was flipping through an old quick breads book looking for a recipe with pumpkin in it and found this – Pumpkin Gingerbread. My good food antenna went up. I love gingerbread and adding pumpkin and a crumb topping to it? Fantabulous! So I made it, and while it was baking a wonderful aroma of gingerbread, pumpkin, and redolent spices wafted through the house. Who needs scented candles? This morning I had a piece for breakfast with a cup of tea. All I can say is that pumpkin and gingerbread are a marriage made in Thanksgiving heaven. See for yourself:Printer Friendly
- 2 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 cup sugar
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 3/4 cup ( 1 1/2 sticks) unsalted butter
- 2 cups pumpkin puree (or canned)
- 2 eggs
- 1/2 cup molasses
- 1/3 cup buttermilk (or 1/3 tablespoon vinegar in 1/3 cup milk)
- 1 1/2 teaspoons baking soda
Preheat oven to 350 degrees. Grease a 9 X 9 inch pan and set aside.
In a large mixing bowl add sugar, flours, nutmeg, cinnamon, and ginger.
and cut it into the dry ingredients with a pastry blender or fork until the butter is pea sized.
Measure out 3/4 cup and set aside to use as the crumb topping later.
In a separate mixing bowl blend together the pumpkin (if you don’t have pumpkin puree, you can used canned), buttermilk ( if you don’t have buttermilk, you can use regular milk with 1/3 tablespoon vinegar added and let stand for 10 minutes) ,
and baking soda.
Mix with a fork or whisk until well blended.
Kitty was making a pass through the kitchen. She stopped to approve of the baking process and then kept on going. She was on evening patrol and didn’t have time to hang around.
Make a well in the center of the dry ingredients. Add the wet mixture to the dry and blend well with a mixing spoon.
Spread evenly into greased pan
and sprinkle crumb topping evenly over the top.
Bake 40 – 45 minutes. Cool on a wire rack.
For my other Thanksgiving recipes, click on the links below:
Roast Turkey, Stuffing, and Gravy
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Ha! I love the Kitty shot! I think you chose a good word to describe this…fantabulous!
How many plates will be on your table for Thanksgiving? Room for 2 more? YUM
Two of my favorites too. Thanks for yet another recipe that I must try! 🙂 Can’t wait to smell this baking in the house.
It’s me again…just took my first bite, and it is AMAZING! 🙂
Didn’t it just make your house smell divine?!
Absolutely! The kids said it reminded them a little bit of Shoofly Cake.
Looks and sounds good. Can you share what book? I have several older ones. Thanks.
The Art of Quick Breads by Beth Hensperger.
I intend to try it. I process my own pumpkin and have A LOT.
Yum! Can’t wait to try this!
Just wanted to wish you a Happy Thanksgiving! I will make this cake. Love gingerbread and pumpkin.
Thanks for posting this recipe. I tried it and it is delicious!
I made this the night before Thanksgiving & took it to my aunt’s house for dessert. I almost felt bad because everyone was eating the gingerbread rather than her pumpkin pie! Oh my, it’s delicious, thanks for the recipe! I’m making another this weekend to share with my neighbor. So very good 😀
Sounds wonderful! I am printing it out now…
Found this searching for a pumpkin soup recipe
Increased it by 1/2 to fit in 9 x 13th pan. Used lunch size cup of plain apple sauce instead of another half can of pumpkin. Moist and delicious. Making it for this thanksgiving and little grandkids.
I know it was posted a few years ago but I was wondering if anyone used less sugar and what the outcome was…. 1 cup seems a lot for me. I know ginger is a strong spice and sugar helps balance it out. Or if anyone tried it with honey or maple sugar or date syrup? Thanks. It looks like the perfect thing for fall 🙂