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Friday, November 5, 2010

♥ Pumpkin Gingerbread ♥

* 2-1/4 cups all-purpose flour
* 1/2 cup sugar
* 2/3 cup butter
* 3/4 cup chopped pecans
* 3/4 cup buttermilk (or sour milk)*
* 1/2 cup molasses
* 1/2 cup canned pumpkin
* 1 egg
* 1-1/2 teaspoons ground ginger
* 1 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 1 recipe Caramel Sauce, recipe below (optional)
* Vanilla ice cream (optional)
* Chopped pecans (optional)

In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup pecans. Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish. To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt; mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center tests done. Cool 30 minutes. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional pecans, if desired.

Makes 9 servings.

Caramel Sauce: In a saucepan, melt 1/2 cup butter; stir in 1-1/4 cups packed brown sugar and 2 tablespoons light-colored corn syrup. Cook and stir until boiling. Stir in 1/2 cup whipping cream; return to boiling. Serve warm.

*Note: To make sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let the mixture stand for 5 minutes before using.


Martha said...

Oh, this looks sogood -- two of my favorite things pumpkin and gingerbread! I will definitely have to make this for a November or December tea!

Rush'd Lady said...

sounds yummy!