A couple days ago, Claire--whose oven has quit working and is having baking withdrawals--brought the nephews over and baked pumpkin cookies while I had Auntie time. Everyone was delighted. The can of pumpkin she used was one of those double-size ones, so about two cups of leftover puree found its way into my fridge. Naturally, I needed to use it up.
(I just realized that the last recipe post I wrote was also about leftover pumpkin, haha!)
Add a craving for my mom's acclaimed gingerbread recipe, and I came up with a vegan, low-low-fat, easy result with a lovely moist, spongy texture. Since this isn't a food blog, I won't entrance you with photographs of every ingredient and 17 pics of the finished product from different angles; I'll just share the recipe. Okay, and one picture.
P.S. I also had leftover cream cheese frosting from Claire's cookies, so for you non-vegan peeps, I highly recommend a good schmear over the gingerbread for a sweeter treat. Or pair it with a slice or two of sharp cheddar cheese for a healthy-feeling breakfast...like I enjoyed this morning!
Pumpkin Gingerbread
Preheat oven to 325 degrees F. Oil and flour two 9-inch round cake pans.
In a large bowl, combine with electric mixer:
1 cup canned pumpkin (not pumpkin pie filling)
1 cup molasses
1 cup light corn syrup
2/3 cup sugar
1 1/2 cups hot* water (about 110 degrees F)
Add:
4 1/2 cups all-purpose flour
1 3/4 tsp. salt
2 tsp. each baking soda, cinnamon, and ground ginger
1/4 tsp. ground cloves
Beat on medium speed for 3 minutes, scraping down sides of bowl occasionally. Pour into prepared pans and bake for 50 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire racks, or serve warm if desired.
*If using refrigerated pumpkin, heat water to about 150 degrees F
Your mom's gingerbread is legendary. It still lives in my recipe box under your family name. I can vividly remember eating it, with applesauce, for your birthday, many years ago. :)
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