Pumpkin Gingerbread W Caramel Sauce

Indulge in the cozy, spiced flavors of fall with this Pumpkin Gingerbread with Caramel Sauce recipe, a delightful fusion of moist pumpkin bread and rich molasses gingerbread. Infused with warm spices like cinnamon, nutmeg, and ground ginger, this loaf is irresistibly aromatic and perfectly complemented by a glossy drizzle of luscious caramel sauce. The combination of pumpkin puree and melted butter creates an ultra-moist texture, while the hint of molasses adds a signature depth of flavor. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence. Perfect for holiday gatherings or a sweet autumn treat, this dessert is both soulful and satisfying. Keyword-rich and seasonally inspired, this recipe is a must-try for fans of pumpkin and baked goods alike!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1 cup Pumpkin puree
• 1 cup Brown sugar
• 0.5 cup Granulated sugar
• 0.5 cup Unsalted butter, melted and cooled
• 0.5 cup Molasses
• 2 large Eggs
• 2 teaspoons Vanilla extract
• 2 teaspoons Ground ginger
• 1.5 teaspoons Cinnamon
• 0.5 teaspoon Nutmeg
• 0.25 teaspoon Cloves
• 1.5 teaspoons Baking soda
• 0.5 teaspoon Salt
• 0.75 cup Whole milk
• 1 cup Caramel sauce (store-bought or homemade)
• 1 as desired Optional: Whipped cream or vanilla ice cream

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or a similarly sized baking dish.

Step 2

In a large mixing bowl, combine the flour, brown sugar, granulated sugar, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Whisk until evenly blended.

Step 3

In a separate medium-sized bowl, whisk together the pumpkin puree, melted butter, molasses, eggs, vanilla extract, and milk until smooth.

Step 4

Gradually fold the wet ingredients into the bowl of dry ingredients. Mix gently with a spatula or wooden spoon until the batter is just combined. Do not overmix.

Step 5

Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.

Step 6

Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Step 7

Allow the pumpkin gingerbread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 8

While the gingerbread cools, warm the caramel sauce gently in a small saucepan over low heat, stirring occasionally. (Alternatively, heat it in the microwave in 15-20 second intervals.)

Step 9

Once the gingerbread has mostly cooled, drizzle the warm caramel sauce generously over the top of the loaf. Slice and serve warm or at room temperature.

Step 10

Optional: Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Nutrition Facts

Serving size	(1573.8g)

Amount per serving	% Daily Value*
Calories	4416.1

Total Fat 142.5g	0%
Saturated Fat 81.5g	0%
Polyunsaturated Fat 2.2g
Cholesterol 707.2mg	0%
Sodium 3833.4mg	0%
Total Carbohydrate 741.7g	0%
Dietary Fiber 16.2g	0%
Total Sugars 524.2g
Protein 47.7g	0%

Vitamin D 162.5IU	0%
Calcium 985.1mg	0%
Iron 26.2mg	0%
Potassium 3936.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 4.3%

Carbs: 66.8%