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PUMPKIN GINGERBREAD WITH A GINGER CRUMBLE TOPPING



This is an updated version for one of our favorite fall time treats. This delicious and moist gingerbread is a wonderful combination of gingerbread spices and pumpkin. The pumpkin helps makes it moist, and the spices used - Gingerbread Spice & Clove Powder- are just the right flavors for a perfect gingerbread. Don't forget to add the Crystallized Ginger in the crumble topping- it really gives it a great extra ginger punch.

Ingredients For The Gingerbread:

1 1/2 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp Clove Powder

1 Tblspn Gingerbread Spice

1/2 cup melted butter (cooled)

1 tsp Vanilla Extract

1 cup pumpkin puree (canned pumpkin)

2 eggs

1/2 cup light brown sugar

1/2 cup molasses

Ingredients and Directions For The Ginger Crumble Topping:

Mix together the following until it is a crumbly consistency:

1/4 cup packed light brown sugar

1/4 cup all purpose flour

2 Tblspns Crystallized Ginger

1 tsp Gingerbread Spice

2 Tblspns butter (cold)

Directions For The Gingerbread:

Preheat oven to 350 degrees and spray (with cooking spray) the insides of a 9x9 inch baking pan. Mix together the flour, salt, baking soda, Gingerbread Spice, and Clove Powder. In a separate bowl, mix together the pumpkin, butter, sugar, molasses, eggs, and vanilla. Add the wet mixture to the dry mixture and blend until smooth. Pour the batter into the prepared pan. Sprinkle the Ginger Crumble Topping over the top of the batter. Bake the Gingerbread in the preheated oven for about 40 minutes. or until a knife inserted into the center of the bread comes out clean.


#CRYSTALLIZED-GINGER #Gingerbread-Spice #Clove-Powder









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