Pumpkin Gingerbread Recipe

Preheat the oven to 350° F.

Grease and flour an 8 x 8 inch baking dish.

Mix together the apple cider vinegar and milk and set aside to let the milk curdle - otherwise you can substitute 1 cup of buttermilk if you have it.

Put the flours, baking soda, baking powder, brown sugar, salt and spices in a large bowl and whisk well.

Melt the butter in a microwave-safe bowl and add to the molasses.

Pour the butter and molasses mixture into the dry ingredients, mixing well.

Add the curdled milk/buttermilk and stir well.

Add the egg and mix until totally combined, scraping down the sides of the bowl.

Fold in the pumpkin puree and mix well.

Pour the batter into the prepared dish and bake 45-50 minutes or until a tester comes out clean.

Let cool or serve immediately with whipped cream or ice cream.