Pumpkin Gingerbread with Honey & Spices

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

1. Preheat the oven to 160°C. Grease a 12x22 cm baking tin (6 cm. deep) with a bit of butter.
2. In a bowl, mix the flour, salt, baking soda, baking powder, ground cloves, cinnamon, and nutmeg.
3. In a separate bowl, whisk the egg with melted butter and honey. Add the pumpkin puree and mix well.
4. Combine the wet mixture with the dry ingredients, stirring until smooth.
5. 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.
6. Let the cake cool in the tin before removing it to prevent it from breaking.

Enjoy!