Ingredients for Pumpkin Gingerbread
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup water
- 1 cup pumpkin puree
- 1 teaspoon ground ginger
- Ground Allspice
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Baking Powder
- 1/2 teaspoon ground nutmeg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- Brown Sugar (not specified in primary recipe)
- Butter (not specified in primary recipe)
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or orange juice
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How to Make Pumpkin Gingerbread
- Preheat oven to 350°F (175°C). Grease and flour mini loaf pans or a bundt pan.
- In a large bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, cream together the brown sugar and butter until light and fluffy.
- Beat in eggs one at a time, then stir in the pumpkin puree, molasses, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into prepared pans. For mini loaves, bake for 30-35 minutes. For a bundt pan, bake for 50-60 minutes.
- Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Optional: For a bundt cake, prepare a simple glaze by whisking together powdered sugar with milk or lemon juice until desired consistency is reached. Drizzle over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
101g
Fat
7g
Carbs
13g
