The Pioneer Woman Tasty Kitchen
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Swirled Dulce de Leche Pumpkin Gingerbread

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Level: Easy

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Description

You know how you look at that title and think,”Wow, I bet that’s really good?” Well, you’d win that bet. It IS that good.

Ingredients

  • 2 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • 1-½ teaspoon Cinnamon
  • ¾ teaspoons Ground Ginger
  • ⅛ teaspoons White Pepper
  • ½ teaspoons Salt
  • 1 cup Sugar
  • ½ cups Butter, Softened
  • 2 whole Eggs
  • ½ cups Molasses
  • ½ cups Pumpkin Puree
  • ½ cups Boiling Water
  • 4 Tablespoons Dulce De Leche, Divided
  • Whipped Cream

Preparation

Set oven to 350 degrees. If you have a 12×7 pan, use it. Otherwise, spray a 9×13 inch pan with non-stick spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, white pepper and salt; set aside.

In a large bowl, combine the sugar and butter and beat until light and fluffy. Add eggs and mix until incorporated. Mix in molasses and pumpkin. Stir in the boiling water and mix well. Add the flour mixture and stir with a wooden spoon until well incorporated.

Pour half the batter into the prepared pan. Place two 1-tablespoon dollops of dulce de leche in different places on top of the batter and, using a butter knife, swirl to incorporate. Pour on the remaining batter and then top with the final two dollops of dulce de leche. Use the butter knife again to swirl the dulce.

Bake for 35 to 40 minutes or until an inserted toothpick comes out clean. Serve with a dollop of whipped cream.

2 Comments

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ladolceveta on 2.3.2010

oh man oh man… tracking down the dulce de leche at a specialty foods store was SO very worth it… we topped it with walnuts, blueberries, and whipped cream for a little extra delight! the addition of the dulce de leche and the pumpkin really nicely balanced out the ginger part of the bread, making it perfectly rich and diverse in flavor!

also, we ended up baking it in a 9×9 pan to make it nice and thick and it turned out light, fluffy, moist, and just the right amount of crumbly… even the next morning after being covered with foil overnight… didn’t last past 8:30am as we all helped ourselves to seconds for a “nutritious” dulce-licious breakfast (I know, tsk, tsk, but the aforementioned addition of berries, nuts and dairy quasi-lessens the badness, right?! Bill Cosby would say so… “dad is great, he gave us the chocolate cake!”)

thanks for adding to my SWEETLIFE!

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hhammel on 12.8.2009

This looks delicious! Is this a dense cake? and how strong is the ginger flavor? I like my gingerbread spicy so I’ll probably add some crystallized ginger to the mix. Can’t wait to try it!

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