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Pumpkin gingerbread with caramel sauce

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Ingredients/Components

sugar - 1/2 c
chopped pecans - 3/4 c
salt - 1/4 tsp
vanilla ice cream - 1 item
butter - 2/3 c
buttermilk - 3/4 c
baking soda - 1 tsp
large egg - 1 item
all-purpose flour
firmly packed brown sugar
molasses - 1/2 c
whipping cream - 1/2 c
canned pumpkin - 1/2 c
light corn syrup - 2 Tbsp
ground cloves - 1/4 tsp
ground cinnamon - 1/2 tsp
ground ginger
Stir in pecans
Caramel Sauce - 1 item

How to make pumpkin gingerbread with caramel sauce:

Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly. Stir in pecans. Press 1 1/4 cups mixture into bottom of ungreased 9-inch square pan; set aside. Combine remaining crumb mixture, buttermilk and the next 8 ingredients; beat at low speed with an electric mixer until blended. Pour over crumb mixture; bake at 350° for 40 minutes. Cool in pan or wire rack. Cut into squares; serve with Caramel Sauce and ice cream. Serves 12.Caramel Sauce:1/2 c. butter1 1/4 c. firmly packed brown sugar2 Tbsp. light corn syrup1/2 c. whipping cream Melt butter in small heavy saucepan over low heat. Add brown sugar and corn syrup. Bring to boil; cook, stirring constantly, for 1 minute, or until sugar dissolves. Gradually add whipping cream. Return mixture to a boil; remove from heat. Makes 2 cups.

Recipe categories: Breads, Quick breads, Southern u.s..

Rating:

3.3

Average rating: 3.3, total votes: 4

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Related ingredients:

sugar, eggs, flour, butter, vegetable oil, boiling water, unsifted flour, nuts, can crushed pineapple, stick butter