Pumpkin Gingerbread

[Guest guest]

This has way too much fat for me to bake, but looks very good. Kathleen

 

* Exported from MasterCook *

 

Pumpkin Gingerbread

 

Recipe By : The Best Quick Breads, Beth Hensperger, StarTrib 12/28/00

Serving Size : 16 Preparation Time :0:00

Categories : Desserts Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups all-purpose flour

1/2 cup whole-wheat flour

1 cup sugar

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon fresh-ground nutmeg

3/4 cup butter -- (1 1/2 sticks)

cut into 12 pieces

16 ounces canned pumpkin

2 eggs

1/2 cup light -- (mild) molasses

1/3 cup buttermilk

1 1/2 teaspoons baking soda

***TOPPING, OPTIONAL*** -- optional:

1 cup heavy cream

3 tablespoons maple syrup

 

Makes one 9-inch cake.

 

Preheat the oven to 350 degrees. Grease a 9-inch springform pan. In a

large bowl, combine the all-purpose flour, whole-wheat flour, sugar,

ginger, cinnamon and nutmeg. Cut in the butter pieces, with your fingers,

a pastry blender or a heavy-duty electric mixer, until the mixture turns

into coarse crumbs. Set aside 3/4 cup of the crumbs for the topping, and

make a well in the remaining crumbs.

 

In another large mixing bowl, combine the pumpkin, eggs, molasses,

buttermilk and baking soda. Pour the pumpkin mixture into the well in the

crumbs. Stir just until moistened.

 

Pour the batter into the prepared pan. Sprinkle evenly with the reserved

crumb mixture. Bake in the center of the oven until the top is firm to the

touch and a cake tester inserted in the center comes out clean, about 50

minutes. Cool the cake in the pan on a rack. Serve warm.

 

If desired, prepare topping: Whip the cream with the maple syrup until it

holds soft peaks. Serve with the warm cake.

 

Nutrition information per 1/16 serving: Calories 260, Carbohydrates 40 g,

Protein 4 g, Fat 10 g, including sat. fat 6 g, Cholesterol 50 mg, Sodium

137 mg, Calcium 46 mg, Dietary fiber 2 g, Diabetic exchanges per serving: 1

bread/ starch exch., 2 other carb. exch., and 2 fat exch.

 

© Copyright 2000 Star Tribune. All rights reserved.

 

- - - - - - - - - - - - - - - - - -