Pumpkin Gingerbread

One Year: Apple-Asian Pear Pie with White Cheddar Crust and Bacon Streusel
Two Years: Orange-Infused Sunflower Seed Butter Granola with Fennel and Golden Raisins
Three Years: Gingery Cranberry and White Chocolate Bars
Four Years: Chewy Molasses Cookies
Five Years: Avocado Horiatiki Salad

Pumpkin Gingerbread
Makes one 9×13-inch cake
1 1/2 cups confectioner’s sugar
1/2 tsp ground cinnamon
1 tsp pure vanilla extract
1-2 tbsp whole milk, or more for desired consistency

1 cup blackstrap molasses
1/2 cup dark corn syrup
3/4 cup brown sugar
2 sticks unsalted butter
1 tbsp pure vanilla extract
1 cup pumpkin puree
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp allspice
1/2 tsp salt
2 eggs

Whisk together confectioner’s sugar and cinnamon. Whisk in vanilla and milk, one tablespoonful at a time, until glaze reaches desired consistency. Set aside.

Preheat oven to 325 degrees Fahrenheit. Grease a 9x13x2 cake pan and set aside. In a large pot, heat molasses, corn syrup, brown sugar, butter, and vanilla on medium until butter has completely melted. Whisk in pumpkin puree, then transfer to a large bowl and let cool for 5 minutes. Meanwhile, whisk together flour, baking soda, ginger, cinnamon, allspice, and salt in a medium bowl. When molasses mixture has cooled slightly, beat in eggs, one at a time. Beat in dry ingredients in halves until just combined. Pour the mixture into the prepared cake pan and bake for 30-40 minutes, until a tester comes out clean, with moist crumbles attached. Immediately pour glaze over warm cake in the pan, spreading evenly. Serve warm.


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