Buttermilk & Molasses Pumpkin Gingerbread
Buttermilk and Molasses Pumpkin Gingerbread recipe
Buttermilk and Molasses Pumpkin Gingerbread recipe
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ⅔ | cup |
margarine
|
|
| ¾ | cup |
pecans
coarsly chopped |
|
| 1 ½ | teaspoons |
ginger
|
*
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cloves
|
*
|
| ¾ | cup |
buttermilk
|
|
| ½ | cup |
molasses
|
|
| ½ | cup |
pumpkin
|
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 158 | ml |
margarine
|
|
| 177 | ml |
pecans
coarsly chopped |
|
| 7.5 | ml |
ginger
|
*
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cloves
|
*
|
| 177 | ml |
buttermilk
|
|
| 118 | ml |
molasses
|
|
| 118 | ml |
pumpkin
|
|
| 1 | each |
eggs
|
|
Directions
Heat oven to 350℉ (180℃).
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour and sugar. Using pastry blender, cut in ⅔ cup margarine until mixture resembles fine crumbs.
Stir in pecans.
Pres 1¼ cups of crumb mixture, add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin and egg; mix well.
Pour evenly over base.
Bake at 350℉ (180℃) for 40 to 50 minutes or until toothpick inserted in center comes out clean.
Serve with ice cream and CARAMEL SAUCE, garnishing with chopped pecans.
Refer to Caramel Sauce Recipe.
