Pumpkin Gingerbread

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:

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RECIPE

  • 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.

Add butter

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) ,

molasses,

eggs

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

Brown and Serve Rolls

Homemade Cranberry Sauce

Pumpkin Pie from Real Pumpkin

Country Apple Pie

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Suzanne

Cattle, corn, wheat, beans, mud, snow, ice, and drought. Plenty of fresh air and quiet. Our life is sometimes heartbreaking, sometimes joyous, but never boring.

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16 Responses

  1. Alica says:

    Ha! I love the Kitty shot! I think you chose a good word to describe this…fantabulous!

  2. Laura says:

    How many plates will be on your table for Thanksgiving? Room for 2 more? YUM

  3. Two of my favorites too. Thanks for yet another recipe that I must try! 🙂 Can’t wait to smell this baking in the house.

  4. Alica says:

    It’s me again…just took my first bite, and it is AMAZING! 🙂

  5. Alice says:

    Looks and sounds good. Can you share what book? I have several older ones. Thanks.

  6. Glyndalyn says:

    I intend to try it. I process my own pumpkin and have A LOT.

  7. Karen says:

    Yum! Can’t wait to try this!

  8. Sandra says:

    Just wanted to wish you a Happy Thanksgiving! I will make this cake. Love gingerbread and pumpkin.

  9. Jeannelle says:

    Thanks for posting this recipe. I tried it and it is delicious!

  10. Janet says:

    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 😀

  11. Patty says:

    Sounds wonderful! I am printing it out now…

  12. Shirley larson says:

    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.

  13. Stephanie says:

    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 🙂

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