PUMPKIN GINGERBREAD WITH CARAMEL SAUCE
Make and share this Pumpkin Gingerbread with Caramel Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 1h10m
Yield 9-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350F.
- Mix together flour and sugar.
- Use a pastry blender to mix in butter until mixture resembles fine crumbs.
- In a 9-inch square baking pan, place 1 3/4 cups of the mixture and press evenly along the bottom to form a crust.
- Add pecans, baking soda, ginger, cinnamon, salt, and cloves to crumb mixture and stir well.
- Mix in buttermilk, molasses, pumpkin and egg.
- Pour batter on top of crust in the baking pan.
- Bake at 350F for 40-50 minutes or until you can insert a toothpick in the center and it is clean when you remove it.
- To prepare sauce, melt the butter in a saucepan and stir in the brown sugar and corn syrup.
- Stirring constantly, bring mixture to a boil, and cook for 1 minute or until sugar dissolves.
- Gradually add whipping cream and return to a boil.
- Remove from heat.
- To serve, spoon warm sauce over warm gingerbread.
- If desired, place ice cream on top of gingerbread, spoon sauce over ice cream, and sprinkle with nuts.
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