Pumpkin Gingerbread Coffee Cake

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
  • 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, optional


  1. Preheat oven to 350°F.
  2. Grease and lightly flour a 10-inch fluted tube pan; set aside.
  3. In a large bowl combine all purpose flour, white whole-wheat flour, baking powder, pumpkin pie spice, ginger, baking soda, and salt; set aside.
  4. 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).
  5. 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.
  6. Cool in the pan on a wire rack for 10 minutes, then turn out cake onto wire rack.
  7. Cool for about 30 minutes. If desired, sift powdered sugar over cake before serving. Enjoy!

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tags: , , , , ,

One Response to “Pumpkin Gingerbread Coffee Cake”

  1. [...] Pumpkin Gingerbread Coffee Cake Recipe | Shoptalk by Sturbridge … Posted in Power Tools • Tags: 2007, Mill, Sturbridge, Village • Top Of Page [...]

Leave a Reply