PUMPKIN GINGERBREAD WITH CRUMB TOPPING
2 1/2 c flour
1/2 c whole wheat flour
1 c sugar
1 1/2 t ground ginger
1 t cinnamon
1 t nutmeg
3/4 c butter, cut into 12 pieces
2 c pureed pumpkin (or a 16 oz can)
1/2 c light molasses
1/3 c buttermilk
1 1/2 t baking soda
Preheat oven to 350F. In a large bowl, combine flours, sugar,
spices. Cut in butter until crumby. Set aside 3/4 c of crumbs for
topping. With a whisk, combine pureed pumpkin, eggs, molasses,
buttermilk, and baking soda. Pour into dry crumb mixture. Mix.
Pour batter into greased 9" square, round, or springform pan.
Sprinkle reserved crumbs on top. Bake 40-45 minutes. Cool. Serve
warm with maple whipped cream (1 c whipped cream flavored with 3
T maple syrup).