PUMPKIN-GINGER BREAD

Pumpkin-Ginger Bread image

Instead of making ordinary gingerbread, I like to rely on this dressed-up version. The pumpkin gingerbread features a nutty crust and delicious caramel sauce.-Mitzi Sentiff, Annapolis, Maryland

Provided by Taste of Home

Time 50m

Yield 1 loaf(6 servings)with 3/4 cup sauce.

Number Of Ingredients 18

Ingredients

1 cup plus 2 tablespoons all-purpose flour
1/4 cup sugar
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup cold butter
1 egg
1/3 cup buttermilk
1/4 cup canned pumpkin
1/4 cup molasses
1/3 cup chopped pecans
CARAMEL SAUCE:
1/4 cup butter, cubed
2/3 cup packed brown sugar
1 tablespoon light corn syrup
1/4 cup heavy whipping cream

Steps:

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles fine crumbs. Combine the egg, buttermilk, pumpkin and molasses; stir into crumb mixture just until moistened. Stir in pecans. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , For sauce, melt butter in a saucepan. Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat to medium; cook until sugar is dissolved, about 1 minute. Stir in cream. Return to a boil; remove from the heat. Serve with warm gingerbread.

Nutrition Facts : Calories 516 calories, Fat 27g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 327mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.