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Laurel’s Pumpkin Gingerbread
I
was inspired to create a gingerbread using pumpkin several years ago, by a PBS series called
“Footsteps”. Though the young woman in the
show, tricked her die-hard, non-vegetable eating brother-in-law into
saying he liked vegetables when he ate her pumpkin gingerbread, I could never
find a recipe for it. So I created one myself by changing the ingredients
around in somebody elses. I love it and make it regularly for festive, winter
holidays.
It
is also delicious topped with some Bosc Pears that have been cooked up with
cinnamon and no or sugar or just a tiny bit of sugar. Bosc Pears, which we eat regularly in
our fall salads along with crisp persimmons, get over the hill so easily
since they are really only good fresh when they are crisp
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Note: this is very tasty and better for you if you make it
with whole wheat flour (more fiber in our diets – yeah!), but you can make it
with regular all-purpose if that is all you have.
Mix
up wet stuff well in one bowl. Measure up dry stuff in another. Combine
bowl contents and get them thoroughly mixed, but don’t beat the results. Bake at 350
degrees. Cut into eight pieces. Each piece is probably about 190 calories.
I
commonly double this recipe so that it fits into two round cake pan. This
recipe is the SINGLE cake pan recipe. Spray the cake pans with good old PAM.
Wet
Stuff: 1/2 cup buttermilk, 1/4 cup molasses, 1/4 cup cooked squash/plain canned
pumpkin, 2 T honey, 1 egg white or 1/4 cup egg substitute
Dry
Suff: 1/4 cup sugar, 1 cup whole wheat (or white whole wheat) flour, 1 t
powdered ginger, 1 t cinnamon, 3/4 t baking soda, 1/4 salt, 1 t cloves (If your
baking soda is a little old, put it through one of those little hand strainers
and grind the lumps through the mesh into the bowl)
