Pumpkin Gingerbread

Sue Lau

4.84 from 12 votes

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Prep Time 15

Cook Time 40

Course Dessert, Quick Bread

Cuisine American

Servings

Calories 392 kcal

Equipment

1 10 cup Bundt pan

Ingredients

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

Instructions

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.

Notes

From the kitchen of palatablepastime.com

Nutrition

Serving: 1gCalories: 392kcalCarbohydrates: 67gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 75mgSodium: 297mgPotassium: 375mgFiber: 2gSugar: 37gVitamin A: 3236IUVitamin C: 1mgCalcium: 86mgIron: 3mg

Keyword Bundt quick bread