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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Instead of making ordinary gingerbread, I like to rely on this dressed-up version. The pumpkin gingerbread features a nutty crust and delicious caramel sauce.Mitzi Sentiff, Annapolis, Maryland Ingredients:
1 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup sugar |
3/4 teaspoon ground ginger |
1/2 teaspoon baking soda |
1/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
1/8 teaspoon ground cloves |
1/3 cup cold butter |
1 egg |
1/3 cup buttermilk |
1/4 cup canned pumpkin |
1/4 cup molasses |
1/3 cup chopped pecans |
caramel sauce: |
1/4 cup butter, cubed |
2/3 cup packed brown sugar |
1 tablespoon light corn syrup |
1/4 cup heavy whipping cream |
Directions:
1. In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles fine crumbs. Combine the egg, buttermilk, pumpkin and molasses; stir into crumb mixture just until moistened. Stir in pecans.
2. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. For sauce, melt butter in a saucepan. Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook until sugar is dissolved, about 1 minute. Stir in cream. Return to a boil; remove from the heat. Serve with warm gingerbread. Yield: 1 loaf(6 servings)with 3/4 cup sauce.
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