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. :)
- 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
- Preheat the oven to 350° F.
- Grease and flour an 8 x 8 inch baking dish.
- 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.
- Put the flours, baking soda, baking powder, brown sugar, salt and spices in a large bowl and whisk well.
- Melt the butter in a microwave-safe bowl and add to the molasses.
- Pour the butter and molasses mixture into the dry ingredients, mixing well.
- Add the curdled milk/buttermilk and stir well.
- Add the egg and mix until totally combined, scraping down the sides of the bowl.
- Fold in the pumpkin puree and mix well.
- Pour the batter into the prepared dish and bake 45-50 minutes or until a tester comes out clean.
- Let cool or serve immediately with whipped cream or ice cream.
Just look at that crumb, would you? Mmm-mmm.