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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a gingerbread type recipe, great in the fall Ingredients:
1/2 cup unsalted butter, room temperature |
3/4 cup sugar |
3 large eggs |
1 cup fresh pumpkin puree or 1 cup canned pumpkin puree |
1/2 cup dark molasses |
3 cups flour |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons cinnamon |
2 teaspoons ground ginger |
1/4 teaspoon ground cloves |
1/2 teaspoon salt |
1/2 cup hot water |
Directions:
1. Preheat oven to 350F degrees.
2. Grease a 9x13 inch pan.
3. In a large bowl, cream together the butter and sugar.
4. Beat in the eggs, one at a time.
5. Mix in the pumpkin and molasses on low speed.
6. In a small bowl, stir together the flour, baking soda, spices ans salt.
7. Mix the flour mixture into the pumpkin mixture on low speed.
8. Mix in the water.
9. Mix until the batter is smooth.
10. Spread in the pan evenly and bake 40-50 minutes.
11. Cool on a rack until just warm before cutting and serving.
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