Thursday, October 21, 2010

Pumpkin Gingerbread

This is from Better Homes and Gardens

Pumpkin Gingerbread
Prep: 35 min.
Bake: 50 min.

Pumpkin Gingerbread
Ingredients

* 2-1/4 cups all-purpose flour
* 1/2 cup sugar
* 2/3 cup butter
* 3/4 cup chopped pecans
* 3/4 cup buttermilk (or sour milk)*
* 1/2 cup molasses
* 1/2 cup canned pumpkin
* 1 egg
* 1-1/2 teaspoons ground ginger
* 1 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt


Directions

In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup pecans. Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish. To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt; mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center tests done. Cool 30 minutes.

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