Pumpkin Gingerbread W Caramel Sauce
Indulge in the cozy, spiced flavors of fall with this Pumpkin Gingerbread with Caramel Sauce recipe, a delightful fusion of moist pumpkin bread and rich molasses gingerbread. Infused with warm spices like cinnamon, nutmeg, and ground ginger, this loaf is irresistibly aromatic and perfectly complemented by a glossy drizzle of luscious caramel sauce. The combination of pumpkin puree and melted butter creates an ultra-moist texture, while the hint of molasses adds a signature depth of flavor. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence. Perfect for holiday gatherings or a sweet autumn treat, this dessert is both soulful and satisfying. Keyword-rich and seasonally inspired, this recipe is a must-try for fans of pumpkin and baked goods alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Pumpkin puree
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 0.5 cup Unsalted butter, melted and cooled
- 0.5 cup Molasses
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Ground ginger
- 1.5 teaspoons Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Cloves
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Whole milk
- 1 cup Caramel sauce (store-bought or homemade)
- 1 as desired Optional: Whipped cream or vanilla ice cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or a similarly sized baking dish.
In a large mixing bowl, combine the flour, brown sugar, granulated sugar, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Whisk until evenly blended.
In a separate medium-sized bowl, whisk together the pumpkin puree, melted butter, molasses, eggs, vanilla extract, and milk until smooth.
Gradually fold the wet ingredients into the bowl of dry ingredients. Mix gently with a spatula or wooden spoon until the batter is just combined. Do not overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the pumpkin gingerbread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
While the gingerbread cools, warm the caramel sauce gently in a small saucepan over low heat, stirring occasionally. (Alternatively, heat it in the microwave in 15-20 second intervals.)
Once the gingerbread has mostly cooled, drizzle the warm caramel sauce generously over the top of the loaf. Slice and serve warm or at room temperature.
Optional: Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 77.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
