Earl Grey-Maple Gingerbread with Pumpkin Ice Cream

• Vegetarian

• Produce

  • 2 tbsp Earl grey tea leaves, ground
  • 2 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 cups Maple syrup, pure

• Baking & Spices

  • 4 2/3 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 tsp Salt

• Dairy

  • 1/2 cup Butter
  • 2 cups Sour cream

• Frozen

  • 1 Recipe pumpkin ice cream

Found on bhg.com

Directions

• Preheat oven to 350 degrees F. Grease and lightly flour a 13x9x2-inch baking pan; set aside. In a medium bowl stir together eggs, maple syrup, sour cream, and melted butter. In a large bowl stir together flour, ground tea, ginger, baking soda, and salt. Add egg mixture to flour mixture; stir until well combined. Pour batter into the prepared pan, spreading evenly. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm with Pumpkin Ice Cream.

Nutrition