Pumpkin Gingerbread
Embrace the warmth of autumn with this delightful Pumpkin Gingerbread. Infused with spices like ginger and cinnamon, and enriched with the creaminess of buttermilk and pumpkin, it's a moist treat perfect for cozy gatherings or a sweet afternoon snack. Ideal for those who crave seasonal flavors.
Ingredients
Instructions
- Combine flour and sugar; cut in margarine with pastry blender until mixture is crumbly.
- Stir in pecans.
- Press 1 1/4 cups mixture into bottom of ungreased 9-inch square pan; set aside.
- Combine remaining crumb mixture, buttermilk, pumpkin, molasses, egg, ginger, baking soda, cinnamon, salt, and ground cloves; beat at low speed with electric mixer until blended.
- Pour over crumb mixture and bake at 350° for 40 minutes or until a wooden toothpick inserted in center comes out clean.
Tips & Substitutions
For a lighter version, you can substitute half of the margarine with unsweetened applesauce. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar to regular milk and letting it sit for a few minutes. This gingerbread's richness is complemented by a drizzle of Quick Cheese Sauce In The Microwave for a unique twist.
Serving Suggestions
Serve pumpkin gingerbread warm or at room temperature, optionally topped with whipped cream or a dusting of powdered sugar. It pairs beautifully with a hot cup of spiced tea or coffee. For a festive touch, consider serving it alongside Strawberry Pies during holiday gatherings for a delightful dessert spread.
Storage & Reheating
Store any leftover pumpkin gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in the oven at 350°F for about 10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Gingerbread contains roughly 294 calories, with 5g protein, 38g carbohydrates, and 15g fat. It is a good source of calcium (14% of the Daily Value), protein (10% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 934mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Simply roast and blend pumpkin until smooth, ensuring you maintain the same quantity of 1/2 cup. This will add a fresher flavor to your gingerbread, but be sure to drain excess moisture to avoid altering the texture.
What can I substitute for molasses?
If you don't have molasses, you can substitute it with an equal amount of honey or maple syrup. However, this may slightly change the flavor profile, so if you want to maintain the deep sweetness, consider using dark corn syrup as an alternative.
Is it possible to make this recipe gluten-free?
Yes, you can easily make pumpkin gingerbread gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum to help replicate the texture of traditional flour. This way, you can enjoy this delicious treat while adhering to gluten-free dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).