Pumpkin Apple Gingerbread

3-1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2-1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
4 eggs
1 (15-ounce) can Libby’s Solid Pack Pumpkin
1 large baking apple (such as Granny Smith), peeled and shredded (about 1 cup)
1/2 cup dark molasses
powdered sugar (optional)

  1. Preheat oven to 350 degrees F.
  2. Combine the flour, baking powder, baking soda, salt and spices in medium bowl. Set aside.
  3. In a large mixing bowl, beat butter, granulated sugar and brown sugar until light and fluffy.
  4. Add eggs 2 at a time, beating well after each addition.
  5. Beat in the pumpkin, apple and molasses.
  6. At a low speed, gradually beat in flour mixture, just until well blended.
  7. Spoon batter into a well-greased and floured pan:
    — for a 12-cup fluted tube (bundt pan), bake about one hour
    — for a 13 x 9-inch baking pan, bake about 45 minutes
    — for the snowman pan, bake about 45 minutes. (However, the head will get done well before the belly. Because this is a very moist cake, the drier sections still taste okay, but a bundt pan will probably give more consistent results.)
    — for two 8- or 9-inch round cake pans, bake about 35 minutes.

Regardless of time, the cake is done when a wooden pick inserted in the center comes out clean.

Cool in pan on wire rack for 10 to 15 minutes; then remove from pan.
If desired, dust with powdered sugar. Good served warm.

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