I’m looking at the weather reports back “home” in Canada, and it’s still so COLD!! Yesterday my daughter’s boyfriend actually had a SNOW DAY! In April! I’m so sorry. I feel that sympathetic sinking in my stomach every time I see those little snowflakes dance across the weather app on my phone. So in honor of all you cold sufferers, here’s a tasty winter worthy treat. Enjoy with a warm cup of chai tea.
Pumpkin Gingerbread with Lemon Curd
- 4 eggs
- 1 15oz can pumpkin
- 1 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup butter
- 2 cups rice flour
- 1 T baking powder
- 1 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch cloves
- 2 tsp vanilla
- Combine all ingredients in a bowl and mix well with an electric mixer.
- Bake at 400F in a 9×13 cake pan for 20-25 mins or until a knife comes clean.
- Let cool completely before serving.
- Top each piece with a tablespoon of lemon curd or lemon whipped cream.
Topping: jar of lemon curd or sweetened whipped cream with lemon zest