Pumpkin Gingerbread with Caramel Sauce |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 9 |
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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:
2-1/4 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1-1/2 teaspoons ground ginger |
1 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground cloves |
2/3 cup cold butter, cubed |
1 egg |
1 cup buttermilk |
1/2 cup canned pumpkin |
1/2 cup molasses |
3/4 cup chopped pecans |
caramel sauce: |
1/2 cup butter, cubed |
1-1/4 cups packed brown sugar |
2 tablespoons light corn syrup |
1/2 cup heavy whipping cream |
9 pecan halves, optional |
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 chopped pecans.
2. Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
3. For sauce, melt butter in a small 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. Top with pecan halves if desired. Yield: 9 servings.
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