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PUMPKIN GINGERBREAD 
1/2 cup butter
1/2 cup brown sugar
2 large eggs
3/4 cup buttermilk
1/2 cup mashed pumpkin
1/2 cup molasses
2 1/2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 tablespoon grated orange rind

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Stir together buttermilk, pumpkin, molasses.

Whisk together flour, baking soda, salt and spices. Stir in orange rind.

Add 1/2 of the flour mixture to the butter mixture, then add some of the liquid mixture, repeating until all ingredients are combined and batter is smooth.

Transfer batter to a greased 9-inch square pan.

Bake in a preheated 325°F oven for 45-50 minutes or until a toothpick inserted in center of cake comes out clean.

Submitted by: CM

recipe reviews
Pumpkin Gingerbread
   #131837
 Melissa (Ontario) says:
This was excellent for the first time trying it. I cooked it for 45 minutes and the texture was perfect. my only complaint is I would like to taste the pumpkin a bit more but all in all an excellent recipe that i will use again! My husband is a huge fan as well :)

 

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