You are here

Pumpkin Gingerbread

admin's picture
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

Rate It

Your rating: None
4.085715
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5658 Calories from Fat 1783

% Daily Value*

Total Fat 201 g308.7%

Saturated Fat 38.9 g194.7%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 5311.2 mg221.3%

Total Carbohydrates 909 g303%

Dietary Fiber 28.9 g115.8%

Sugars 511.5 g

Protein 77 g153.3%

Vitamin A 1587.4% Vitamin C 34.8%

Calcium 89.7% Iron 220.5%

*Based on a 2000 Calorie diet

0 Comments

Pumpkin Gingerbread Recipe