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Pumpkin Gingerbread W. Caramel Sauce

Pumpkin Gingerbread W. Caramel Sauce created by Outta Here

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
Serves:
Units:

ingredients

directions

  • 1. In a large bowl, with electric mixer, cream margarine and brown sugar until fluffy. Beat in egg, pumpkin, and molasses until combined.
  • 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. 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.
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"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."
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  1. 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.
    Reply
  2. Outta Here
    Pumpkin Gingerbread W. Caramel Sauce Created by Outta Here
    Reply
  3. 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.
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