Bready or Not Original: Pumpkin-Gingerbread Coffee Cake
This recipe melds pumpkin with gingerbread spices to create the perfect coffee cake to enjoy or breakfast or any time of the day.
cake, gingerbread, pumpkin
9x9 or 8x8 square pan
white whole wheat flour
or whole wheat flour
1 1/2 sticks, softened
or sour milk
Preheat oven at 350-degrees. Line pan with foil and apply butter or nonstick spray.
In a large bowl, combine both flours, cornmeal, sugar, ginger, cinnamon, nutmeg, and pepper. Cut in the butter to form coarse crumbs. Measure out 1 cup of the mixture; set aside to use as topping.
In another bowl, mix together the pumpkin, eggs, molasses, and baking soda. Stir together the dry and wet ingredients, then fold in the dried cranberries.
Spread batter in prepared pan. Sprinkle reserved crumb topping over entire surface.
Bake for 55 to 60 minutes, until the center passes the toothpick test. Completely cool at room temperature. Slice within pan, or use foil to lift onto cutting board.
OM NOM NOM!
Printed from Bready or Not at BethCato.com.