Pumpkin Gingerbread with Caramel Sauce
Indulge in the warm, spiced flavors of fall with this Pumpkin Gingerbread with Caramel Sauce—a decadent twist on a holiday classic. This moist and tender loaf is infused with aromatic spices like cinnamon, ginger, and nutmeg, perfectly balanced by earthy pumpkin puree and rich molasses. Topped with a velvety homemade caramel sauce, this dessert offers a luscious combination of sweetness and spice in every bite. Easy to prepare with pantry staples, it’s a show-stopping centerpiece for your holiday table or a cozy treat for crisp autumn evenings. Serve each slice warm and drizzled with caramel for the ultimate seasonal dessert experience. Perfect for fall gatherings or as a make-ahead Thanksgiving dessert, this recipe captures the essence of autumn flavors and comfort!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 0.5 cup molasses
- 2 large eggs
- 0.5 cup whole milk
- 0.5 cup unsalted butter
- 1 cup light brown sugar (for caramel sauce)
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
In a separate medium bowl, combine the pumpkin puree, vegetable oil, molasses, eggs, and milk. Whisk until smooth and well blended.
Gradually fold the wet ingredients into the dry ingredients using a spatula, mixing until just combined. Do not overmix.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center of the bread comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the gingerbread cools, prepare the caramel sauce. In a medium saucepan over medium heat, melt the butter.
Add the brown sugar and heavy cream to the saucepan and stir until fully combined.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 4-5 minutes, stirring occasionally.
Remove the saucepan from heat and stir in the vanilla extract. Allow the caramel sauce to cool slightly to thicken.
Slice the pumpkin gingerbread and drizzle each slice with the warm caramel sauce before serving.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 66.5 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 387 mg | 8% | |
*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.
