Cakes, Desserts

Jenny’s Pumpkin Gingerbread

kitchen witch 019
kitchen witch 019Pumpkin Gingerbread
I love baking with pumpkin, and this recipe is the result of years of experimentation! It’s a delicious combination of gingerbread swirled with a pumpkin pie filling. Why not? Gingerbread makes a great “crust” for pumpkin pie, and the mosaic of pumpkin and cake is as beautiful as it is delicious. Using a spice mix that works in both recipes AND mixing both in the same bowl simplifies everything a little.  It’s a great dessert to bake ahead for a special celebration.
Well, maybe not beautiful, but really delicious!
Spice Mix
2 teaspoons Cinnamon
1 tablespoon Ground Ginger
1 teaspoon Freshly grated Nutmeg
½ teaspoon Cloves
1 teaspoon Salt
Gingerbread:
1/3 cup Melted Butter
1 cup Molasses

1 Egg, lightly beaten

1 cup Orange Juice
2 ½ cups White or Whole Wheat Flour (try Longspell Point Farms if you live in the Valley!)
1 teaspoon Baking Soda
4 teaspoon Spice Mix
Pumpkin part:
2 cup Pumpkin, cooked and mashed (or canned)
1 ½ cups Milk or Blend
½ cup Sugar
2 Eggs
4 teaspoon Spice Mix
Preheat the oven to 350°. Butter a 9×13 pan. Combine all the spices in a small bowl and set aside. For the gingerbread, combine the butter, molasses, eggs, orange juice, flour, baking soda and 4 teaspoons of the spice mix in a large bowl. Whisk until thoroughly combined and pour into the pan. In the same bowl, combine the pumpkin, milk, sugar, eggs and remaining 4 teaspoons spice mix. Pour the pumpkin mixture evenly over the gingerbread. Bake for 40-55 minutes, until the gingerbread is firm and springy and the pumpkin custard is set.