This pumpkin gingerbread is a cozy autumn treat, blending warm spices with the natural sweetness of pumpkin and honey. The combination of cinnamon, nutmeg, and cloves fills your kitchen with a comforting aroma, while the pumpkin puree keeps the cake moist and tender.
The honey brings a rich depth of sweetness, complementing the spiced flavors beautifully. This gingerbread is perfect for a cozy afternoon tea or as a dessert after a hearty meal.
Whether you enjoy it plain or with a light dusting of powdered sugar, each slice offers a deliciously moist and fragrant bite. If you want to enhance it further, serve with a dollop of whipped cream or a drizzle of maple syrup.
Simple to make and rich in flavor, this pumpkin gingerbread will quickly become a favorite in your baking repertoire. Perfect for those who love traditional cakes with a seasonal twist!
You will need:
- 130 g. wheat flour
- ¼ teapsoon of salt
- 0.5 teapsoon of baking soda
- ¼ teapsoon of baking powder
- 0.5 teapsoon of ground cloves
- 0.5 teapsoon of cinnamon
- 0.5 teapsoon of ground nutmeg
- 80 g. butter
- 100 g. honey
- 1 egg
- 200 g. pumpkin puree (natural, no additives)
Preparation
- Preheat the oven to 160°C. Grease a 12x22 cm baking tin (6 cm. deep) with a bit of butter.
- In a bowl, mix the flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg.
- In a separate bowl, whisk the egg with melted butter and honey. Add the pumpkin puree and mix well.
- Combine the wet mixture with the dry ingredients, stirring until smooth.
- Pour the batter into the prepared tin and bake for about 50 minutes or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin before removing it to prevent it from breaking.
Enjoy!
