By Sue Lau | Palatable Pastime
Pumpkin Gingerbread is my recipe of the day with the blogging group Bundt Bakers. We group monthly to bake up delicious recipes using out Bundt pans. Sometimes they are cake, at others, breads. And occasionally other types of foods.
This month we are sharing “twisted” gingerbread recipes. I have twisted mine with a bit of pumpkin. It’s a perfect fall and winter treat.
Plus it helps us use up any pumpkin we have remaining before the new year. Not that we can’t eat this all year long. It’s a perfect snacking “cake”!
Twisted Gingerbread Bundts
- Cream Cheese Swirl Ginger Bundt Cake by Magical Ingredients
- Gingerbread Bundt Cake with Maple Icing by Patyco Candybar
- Pumpkin Gingerbread by Palatable Pastime
- Bourbon Gingerbread with Lemon Curd by Culinary Cam
- Eggless Ginger Banana Bundt by Sneha’s Kitchen
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- 1 10 cup Bundt pan
- 1/2 cup soft butter
- 1 cup granulated sugar
- 3 cups all-purpose flour
- 3 large eggs
- 1/2 cup milk
- 1/2 cup molasses
- 3/4 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 3 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup powdered sugar to dust top; optional
- Preheat oven to 350F.
- Spray a 10 cup Bundt pan with Baker's Release spray or generously grease and flour, shaking out excess.
- Place soft butter and sugar in an electric mixer fitted with a paddle attachment and mix until smooth.
- Add eggs, one at a time with mixer running.
- Then continue to add the milk, molasses, pumpkin and vanilla.
- Once wet ingredients are smooth, add the flour, pumpkin pie spice, ginger, salt, baking soda and baking powder.
- Continue to mix until batter is smooth.
- Pour batter into pan and smooth the top.
- Bake in the preheated oven for 40-45 minutes until cake tests done.
- Rest in pan for 15 minutes, then turn out and continue to cool on a wire rack.
- Once cool, dust with powdered sugar if desired.
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