Ingredients
- 1 T cider vinegar shopping list
- 1 cup milk shopping list
- 1¼ cups all purpose flour shopping list
- 1 cup whole wheat pastry flour shopping list
- ½ cup dark brown sugar shopping list
- 2 ¼ t baking powder shopping list
- ½ t baking soda shopping list
- ½ t salt shopping list
- 2 t ginger shopping list
- 1 t cinnamon shopping list
- 6 cloves, crushed shopping list
- ¼ t allspice shopping list
- ¼ tsp nutmeg shopping list
- dash of black pepper shopping list
- ½ cup unsalted butter (1 stick) shopping list
- ½ cup dark molasses shopping list
- 1 egg shopping list
- ½ cup pumpkin purée shopping list
How to make it
- Preheat the oven to 350° F.
- Grease and flour an 8 x 8 inch baking dish.
- Mix together the apple cider vinegar and milk and set aside to let the milk curdle - otherwise you can substitute 1 cup of buttermilk if you have it.
- Put the flours, baking soda, baking powder, brown sugar, salt and spices in a large bowl and whisk well.
- Melt the butter in a microwave-safe bowl and add to the molasses.
- Pour the butter and molasses mixture into the dry ingredients, mixing well.
- Add the curdled milk/buttermilk and stir well.
- Add the egg and mix until totally combined, scraping down the sides of the bowl.
- Fold in the pumpkin puree and mix well.
- Pour the batter into the prepared dish and bake 45-50 minutes or until a tester comes out clean.
- Let cool or serve immediately with whipped cream or ice cream.
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