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ROASTED PUMPKIN GINGERBREAD Recipe

   
 

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     ROASTED PUMPKIN GINGERBREAD

Category   Desserts - Breads
Sub Category   None

Ingredients
2 3/4 cups all purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp kosher salt
1 tbsp. ginger
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cardamom
1/4 tsp. cloves
 
1/4 tsp. white pepper
1/2 cup canola oil
1/2 cup molasses
1/2 cup honey
1/3 cup dark brown sugar
1 1/2 cups pumpkin puree
1 cup buttermilk
3 eggs

Instructions
Preheat the oven to 350 degrees. Set the rack in the center position. Coat a 10 inch Bundt pan generously with nonstick cooking spray. In a large bowl, sift the flour,baking soda, baking powder, salt, and all the spices. In a large saucepan, combine the oil, molasses, honey, and brown sugar. Stir over medium heat until the sugar melts. Cool slightly. Whisk in the flour mixture in three additions.
Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until a skewer inserted near the center comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Unmold and finish cooling completely to room temperature. Slice and serve. (Store any leftover cake in the refrigerator. Bring to room temperature before serving.


Originally Submitted
7/22/2012





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