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Pumpkin Gingerbread

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Ingredients
  All purpose flour/Unbleached flour 3 1⁄2 Cup (56 tbs)
  Sugar 2 Cup (32 tbs)
  Margarine/Butter 1 Cup (16 tbs), softened
  Light molasses 1⁄2 Cup (8 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Baking soda 2 Teaspoon
  Salt 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground ginger 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Ground nutmeg 1⁄3 Teaspoon
  Ground cloves 1⁄3 Teaspoon
  Canned pumpkin 16 Ounce (1 Can)
  Eggs 4
Directions

Heat oven to 350°.
Grease and flour rectangular pan, 13 x 9 x 2 inches.
Beat all ingredients in large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 3 minutes, scraping bowl occasionally.
Pour into pan.
Bake about 50 minutes or until wooden pick inserted in center comes out clean.
Serve with sweetened whipped cream if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
5 Minutes

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