“Stolen from one of my favorite cookbooks!”
Ingredients:
- 2-1/4 C. flour
- 1/2 C. sugar
- 2/3 C. butter or margarine
- 3/4 C. chopped pecans
- 1-1/2 tsp. ginger
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. cloves
- 3/4 C. buttermilk
- 1/2 C. light molasses
- 1/2 C. cooked pumpkin, mashed
- 1 egg
- 1/2 tsp. cinnamon
Instructions – Bread:
Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and sugar. Using pastry blender or fork, cut in butter until mixture resembles fine crumbs. Stir in pecans. Press 1-1/4 cups of crumb mixture into bottom of ungreased, 9-inch square pan. To remaining mixture odd the rest of the ingredients; mix well. Pour evenly over base. Bake @ 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean.
Instructions – Caramel Sauce:
- 1/2 c. butter or margarine
- 1-1/4 C. firmly packed brown sugar
- 2 TBSP. light corn syrup
- 1/2 C. whipping cream
In medium saucepan, melt 1/2 C. butter, stir in brown sugar and corn syrup. Bring to a boil; cook until sugar dissolves (about 1 minute), stirring constantly. Stir in whipping cream; return to a boil. Remove from heat. Serve sauce over warm gingerbread topped with a scoop of ice cream, if desired. 12 servings.
Submitted by: Lyn Little Grimes
