This holiday desert combines two of our favorite fall flavors - pumpkin and ginger.

Ingredients

Cake

  • 1 Cup canned pumpkin
  • 3 Tablespoon maple syrup
  • 3/4 Cup sugar
  • 1/3 Cup canola oil
  • 1/4 Cup blackstrap molasses
  • 1 Egg
  • 1 2/3 Cup flour
  • 1 1/4 Teaspoon baking soda
  • 3 Teaspoon pumpkin pie spice
  • 1/8 Teaspoon ground cloves
  • 1 Teaspoon salt
  • 1 Teaspoon baking powder

Icing

  • 1/2 Cup butter, softened
  • 1 3/4 Cup confectioner's sugar
  • 1 Teaspoon vanilla
  • 1 3-4 Teaspoon pumpkin pie spice (use to taste)
  • 1 Tablespoon milk (or more until icing is thinned to your preference)

Preparation

Cake

Step 1

Preheat oven to 350 F.

Step 2

Grease a loaf pan with cooking spray, or line with parchment paper.

Step 3

Combine the pumpkin, syrup, sugar, canola oil, molasses, and egg. Mix well.

Step 4

In a separate bowl combine the flour, baking soda, spices, salt, and baking powder.

Step 5

Add the wet mixture to the flour mix and stir until just combined.

Step 6

Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Should be springy to touch.

Step 7

Allow to almost fully cool before removing from pan.

Step 8

Completely cool before frosting.

Icing

Step 1

Cream together the butter and 1/2 of the confectioners sugar until smooth.

Step 2

Add in the vanilla and pumpkin pie spice, mix.

Step 3

Add in the second half of the sugar and the tbsp of milk, mix.

Step 4

Add more milk (very small amounts at a time) until it reaches a consistency that you want.

Ice and enjoy!