Pumpkin Gingerbread with Orange Glaze

kingarthurbaking.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

Cake

12 tablespoons (170g) unsalted butter or ¾ cup (138g) vegetable shortening, at room temperature, at least 65°F

1 ¼ cup (266g) light brown sugar or dark brown sugar, packed

2 ¾ cups (326g) King Arthur Unbleached All-Purpose Flour

2 teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon table salt

2 teaspoons cinnamon

¼ teaspoon allspice

½ teaspoon nutmeg

⅓ cup (57g) mini diced ginger

½ cup (57g) diced pecans or ½ cup (85g) chocolate chips, optional

3 large eggs, at room temperature

2 tablespoons (43g) molasses

2 scant cups (425g) or one 15-ounce can pumpkin purée

Glaze

1 ¼ cups (142g) confectioners' sugar

¼ teaspoon orange oil or 1 tablespoon (14g) orange zest

2 tablespoons (28g) water or milk

Directions at kingarthurbaking.com

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