Cranberry-Pumpkin Gingerbread

here is a soon-to-be classic! Made with our Springform Pan (Find it here on Amazon Prime! It puts three Fall-favorites and puts them right in one. We even snuck in an extra recipe link for today, down at the bottom there, that will be quite helpful for the rest of your Winter baking.

Remember to share your creations with us! #Elsterware on Instagram and Facebook!

Elsterware - Cranberry-Pumpkin-Gingerbread.JPG



  • 2 cups all-purpose flour

  • 1/2 cup whole wheat flour

  • 1/2 cup yellow cornmeal

  • 1 cup sugar

  • 2 teaspoons ground ginger

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/4 teaspoon ground black pepper

  • 3/4 cup butter, cut up

  • 1 15 ounce can pumpkin

  • 2 eggs

  • 1/2 cup full-flavor molasses

  • 1/3 cup buttermilk

  • 1 1/2 teaspoons baking soda

  • 1 cup dried cranberries

  • 1 recipe Sherry-Cream Cheese Drizzle


  1. Preheat oven to 350 degrees F. Grease your 10-inch Elsterware springform pan; place pan in a shallow baking pan. Set aside.

  2. In a large bowl stir together all-purpose flour, whole wheat flour, cornmeal, sugar, ginger, cinnamon, nutmeg, and black pepper. Using a pastry blender, cut in butter until mixture forms coarse crumbs. Remove 3/4 cup of crumb mixture; set aside.

  3. In a medium bowl whisk together pumpkin, eggs, molasses, buttermilk, and baking soda until well combined. Add pumpkin mixture and the cranberries to remaining crumb mixture. Stir just until moistened. Spoon batter into the prepared pan. Sprinkle top of batter evenly with the reserved 3/4 cup crumb mixture.

  4. Bake for 55 to 60 minutes or until a long wooden skewer inserted near the center comes out clean. Cool gingerbread in pan on a wire rack for 30 minutes. Remove sides of pan.

  5. Spoon Sherry-Cream Cheese Drizzle over warm gingerbread. To serve, cut gingerbread into wedges.