Description
This recipe for Pumpkin Gingerbread offers a warm and cozy flavor perfect for the fall season It combines the natural sweetness of pumpkin with the spicy taste of gingerbread creating a comforting treat ideal for sharing with family and friends The result is a soft and moist baked good that fills your kitchen with inviting aromas making it a delightful addition to your seasonal festivities
Ingredients
From 1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup unsalted butter, softened
1/4 cup dark brown sugar
1/2 cup molasses
1 egg
1/2 cup pumpkin puree
1/2 cup hot water
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. In a bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, and cloves. In another large bowl, cream the butter and brown sugar until fluffy. Beat in the molasses, egg, and pumpkin puree until smooth. Gradually add the flour mixture to the wet ingredients, alternating with the hot water, starting and ending with the flour mixture. Mix until just combined. Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve plain or with a dollop of whipped cream or vanilla ice cream.
Notes
Pumpkin Gingerbread is best served warm for enhanced flavors
avoid overbaking to keep it moist
using fresh spices will improve aroma
allow it to cool before slicing to prevent crumbling
store in an airtight container to maintain freshness
- Prep Time: 20
- Cook Time: 40
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 900