Yields: 10 Servings

Brer Rabbit Pumpkin Gingerbread Streusel Coffeecake


  • 2 1/4 cups all purpose flour
  • 2 tsps. baking powder
  • 1 teaspoon baking soda
  • 1 3/4 teaspoon pumpkin pie spice
  • 1 teaspoon ginger, ground
  • 3/4 cups sugar
  • 1/2 cup margarine, softened
  • 1 egg
  • 1/2 cup BRER RABBIT Molasses, light or dark
  • 1/2 cup canned pumpkin
  • 3/4 cups buttermilk
  • 3/4 cups pecans, chopped
  • confectioners sugar glaze


In small bowl, combine 2 cups flour, baking powder, baking soda, 1 teaspoon pumpkin pie spice and ginger; set aside. In bowl, with mixer at high speed, beat 1/2 cup sugar and 5 tablespoons margarine until creamy. Add egg; beat 2 minutes. Add molasses and pumpkin; beat 1 minute. At low speed, add flour mixture alternately with buttermilk, beating until smooth. Spread batter into greased and floured 9-inch springform pan. Combine remaining flour, sugar and pumpkin pie spice; cut in remaining margarine until crumbly. Stir in pecans. Sprinkle crumb mixture evenly over batter. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean.

Cool in pan on wire rack for 10 minutes; remove side of pan. Drizzle with confectioners' sugar glaze; serve warm. Makes 10 servings.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.