Description
A moist, spiced gingerbread infused with pumpkin puree and molasses, inspired by Hutterite baking traditions. Comforting, rich, and perfect for chilly days.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup molasses
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each.
- Mix in pumpkin puree and molasses until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 35–40 minutes, until a skewer inserted in the center comes out clean.
- Cool in pan for 10 minutes before slicing and serving.
Notes
Do not overmix once flour is added to keep the gingerbread tender. Cooling before slicing helps prevent crumbling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Traditional Hutterite
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg