Fall into Flavor ~ Gingerbread with Lemon Sauce

Today is the last installment of this years Fall into Flavor. Check it out over at 2nd Cup of Coffee for some great fall recipes.

I found this recipe a couple weeks ago through someone's link. Sorry I can't remember who that was. Now we all know I find baking a wee bit frustrating so anything complicated is not on my radar when looking for recipes. So when I saw this recipe, it seemed easy enough and sounded delicious. The thought of the lemon sauce clinched the deal and I gave it a try. I even doubled the recipe and made two, one for my family and one to take to my ladies group. It was met with rave reviews. I didn't embarrass myself! Score! I had them eating out of my hand. Or rather off my serving plate. I mean... Oh, you know what I mean! I'm even thinking I might make this as Christmas gifts with the lemon sauce in a nice little pouring or canning jar. It's that good.

GINGERBREAD WITH LEMON SAUCE

Thank you to Tiffany at Eat at Home for this wonderful recipe. I am indebted. The only thing I changed was that I baked it in a 9" round pan rather than the square because I liked the wedge look rather than square and I too, baked it 35-40 minutes as she mentions in the recipe. Check out the recipe, you won't be sorry. And while you're there, browse around a bit. She's got awesome, easy, everyday type recipes. It's a great site!

Fall into Flavor - Harvest Loaf

My friend Linda @ 2nd Cup of Coffee is hosting Fall into Flavor all during the Fall Season. Lots of great recipes going up. Check it out or even better add your own. It's no holds barred comfort food, so go ahead and bring on the butter. Or sour cream if you are like me.

THE MOST BESTEST HARVEST LOAF EVAH!

-1/2 cup marg. or butter (there, I got the butter requirement in Linda!)

-1 cup granulated sugar

-2 eggs

-1 cup solid pack canned pumpkin (not pumpkin pie filling)

-2 cups flour

-1 1/2 tsp. baking powder

-1/2 tsp. of each of the following: salt, cinnamon, nutmeg, ginger

-1 cup semi-sweet choc. chips

-1/2 cup chopped nuts

Cream butter and sugar together in a smaller mixing bowl. Beat in eggs one at a time until it's smooth. Stir in the pumpkin.

In a larger mixing bowl combine the rest of the ingrediants. Stir until spices are spread throughout. Add wet ingrediants and stir just until moistened. Spoon into a greased loaf pan and bake at 350*F for 1 hour or until cake tester or toothpick shows it's done. Cool in pan for 10-15 minutes. Turn onto cake rack to finish cooling. (I find I can leave it up to 20 minutes in the pan to cool. Turning it out right away results in it falling apart. It's a very dense loaf. LOL. Dense as in moist, not as in dim witted.)

No need to wrap if it's anything like at my house. This will not last. They will descend upon it and not leave a crumb.