Pumpkin Gingerbread W. Caramel Sauce

Submitted by puh-leas-no-coconut

"This recipe is from a 1998 Fall Favorites Pamphlet. It's the best gingerbread I've ever had. Note: Reduce oven temperature b 25 F (10 C) if using a glass pan. Have added the amount of flour, was left out of original post."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Serves: 12

ingredients

• 157.80 ml margarine or 150 ml margarine
• 118.29 ml brown sugar or 125 ml brown sugar
• 1 egg
• 118.29 ml cooked pumpkin or 125 ml cooked pumpkin
• 78.78 ml molasses or 75 ml molasses
• 473.18 ml all-purpose flour
• 4.92 ml baking soda or 5 ml baking soda
• 4.92 ml ground cinnamon or 5 ml ground cinnamon
• 4.92 ml ginger or 5 ml ginger
• 1.23 ml ground cloves or 1 ml ground cloves
• 1.23 ml salt
• 157.80 157.80 ml soured milk or 150 ml buttermilk
• 118.29 118.29 ml nuts or 125 ml raisins (optional)

directions

1. 1. In a large bowl, with electric mixer, cream margarine and brown sugar until fluffy. Beat in egg, pumpkin, and molasses until combined.
2. 2. In a separate bowl mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk until well combined. Stir in raisins or nuts, if desired.
3. 3. Pour into greased 9-inch (23 cm) square baking pan; smooth top with knife. Bake in 350 F (189 C) oven for 40 - 50 minutes or until toothpick inserted in center comes out clean. Serve warm with caramel sauce.

Reviews

[Outta Here]

This turned out extremely moist. I would like more ginger flavor, though, so will add more next time. The ingredient list is missing flour and I sent a message to the chef. I guessed and used 1 3/4 cup. Made for Spring 2014 PAC.