Sunday, November 7, 2010

Pumpkin Gingerbread

As you'll see from the blog, I've been on a pumpkin kick lately. One pie and a pumpkin gingerbread later, I still have some purée left over from the large sugar pumpkin I processed last weekend. I also have 2 sugar pumpkins chilling out in the basement waiting to be transformed into something fabulous so no doubt I'm set for purée for the next 6 months.

I searched around for pumpkin gingerbread recipes and settled on the King Arthur Flour's gingerbread recipe as a starting point. I made a few changes based on what I had on hand and spiced according to my taste preferences. The results were fantastic: Somewhat shamefacedly, I'll cop to scarfing down two pieces of it, still warm and topped with homemade vanilla ice cream, this morning. The edges were beautifully crisp and molasses-sweet, and the hint of black pepper paired with the ginger lent a zing to each bite. The pumpkin purée kept it moist without being too heavy.

Really, this might be the best thing I've ever made. :)

Pumpkin Gingerbread

  • 1 T cider vinegar
  • 1 cup milk
  • 1¼ cups all purpose flour
  • 1 cup whole wheat pastry flour
  • ½ cup dark brown sugar
  • 2 ¼ t baking powder
  • ½ t baking soda
  • ½ t salt
  • 2 t ginger
  • 1 t cinnamon
  • 6 cloves, crushed
  • ¼ t allspice
  • ¼ tsp nutmeg
  • dash of black pepper
  • ½ cup unsalted butter (1 stick)
  • ½ cup dark molasses
  • 1 egg
  • 2/3 cup pumpkin purée
  1. Preheat the oven to 350° F.

  2. Grease and flour an 8 x 8 inch baking dish.

  3. Mix together the apple cider vinegar and milk and set aside to let the milk curdle - otherwise you can substitute 1 cup of buttermilk if you have it.

  4. Put the flours, baking soda, baking powder, brown sugar, salt and spices in a large bowl and whisk well.

  5. Melt the butter in a microwave-safe bowl and add to the molasses.

  6. Pour the butter and molasses mixture into the dry ingredients, mixing well.

  7. Add the curdled milk/buttermilk and stir well.

  8. Add the egg and mix until totally combined, scraping down the sides of the bowl.

  9. Fold in the pumpkin puree and mix well.

  10. Pour the batter into the prepared dish and bake 45-50 minutes or until a tester comes out clean.

  11. Let cool or serve immediately with whipped cream or ice cream.

Just look at that crumb, would you? Mmm-mmm.


  1. Pumpkin Gingerbread? Brilliant! Thanks for starting with our recipe and sharing your variation with all! Irene @ KAF

  2. You're welcome, though I admit I made changes to the recipe based on what I had on hand. I also had no buttermilk or granulated sugar so I had to think on the fly!

    I loved the way your recipe used melted butter poured in with the molasses instead of creaming the butter and sugar together. A one-bowl recipe works fine for me. :)

    Thanks so much for commenting!


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