Recipe by Miss Erin C.
This is a gingerbread type recipe, great in the fall
Top Review by MammaAim
Wow, almost 10 year old recipe on this website, but I'm glad I found it! Thanks MissErin!
I was looking for a way to use up some leftover canned pumpkin and gave your recipe a shot.
I used brown sugar and 1c out of 3 as whole wheat flour as substitutions, and the recipe worked really well. It's a thick batter, but came out very moist and full of lovely flavor and a rich brown color. Thought a caramel sauce would be good over it, but only had time to serve it with ice cream. (might have what little is left with my coffee at breakfast!)
- 1⁄2 cup unsalted butter, room temperature
- 3⁄4 cup sugar
- 3 large eggs
- 1 cup fresh pumpkin puree or 1 cup canned pumpkin puree
- 1⁄2 cup dark molasses
- 3 cups flour
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1⁄2 cup hot water
Directions See How It's Made
- Preheat oven to 350F degrees.
- Grease a 9x13 inch pan.
- In a large bowl, cream together the butter and sugar.
- Beat in the eggs, one at a time.
- Mix in the pumpkin and molasses on low speed.
- In a small bowl, stir together the flour, baking soda, spices ans salt.
- Mix the flour mixture into the pumpkin mixture on low speed.
- Mix in the water.
- Mix until the batter is smooth.
- Spread in the pan evenly and bake 40-50 minutes.
- Cool on a rack until just warm before cutting and serving.