Posts Tagged ‘pumpkin gingerbread recipe’

Pumpkin Gingerbread Coffee Cake

Tuesday, November 23rd, 2010

Autumn Leaves Table RunnerYou Will Need:
2-¼ Cups all-purpose flour
1-¼ Cups white whole-wheat flour or whole-wheat flour
1 ½ teaspoons baking powder
1-½ teaspoons pumpkin pie spice
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
1 ¼ Cups buttermilk or sour fat-free milk*
1 Cup canned pumpkin
¾ Cup packed brown sugar
2/3 Cup mild flavor molasses
1/3 Cup canola oil
3 eggs, lightly beaten
Powdered sugar

Instructions:
Preheat oven to 350°F.
Grease and lightly flour a 10-inch fluted tube pan; set aside.
In a large bowl combine all purpose flour, white whole-wheat flour, baking powder, pumpkin pie spice, ginger, baking soda, and salt; set aside.

In a medium bowl whisk together buttermilk, pumpkin, brown sugar, molasses, oil, and eggs.
Add to flour mixture and stir just until moistened (mixture will be thick).
Spoon mixture evenly into prepared pan.

Bake for 50 to 55 minutes or until top springs back when lightly touched and cake sides pull away from the sides of the pan.
Cool in the pan on a wire rack for 10 minutes.
Turn out cake onto wire rack.
Cool about 30 minutes.
Sift powdered sugar over cake before serving.
Serve warm.

* To make sour fat free milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough fat free milk to equal 1 ¼ cups total liquid; stir. Let stand for 5 minutes before using.

Haeger Deep Pie DishStoneware Baking Sheet