PUMPKIN GINGERBREAD

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 1/4 cups Flour -- all purpose
  • 1/2 cup Sugar
  • 2/3 cup Margarine -- or butter
  • 3/4 cup Pecans -- chopped
  • 3/4 cup Buttermilk
  • 1/2 cup Pumpkin -- canned
  • 1/2 cup Molasses
  • 1 lg Egg
  • 1 1/2 teaspoons Ground ginger
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Gound cloves
  • Ice Cream

Directions

  • Combine flour and sugar; cut in butter with a
  • pastry blender until mixture is crumbly.
  • Stir in pecans.
  • Press 1 1/4 cups mixture into bottom of an
  • ungreased 9-inch square pan; set aside.
  • Combine remaining crumb mixture, buttermilk,
  • and next 8 ingredients; beat at low speed with
  • an electric mixer until blended.
  • Pour over crumb mixture, and bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan on a wire rack.
  • Cut into squares, and serve with Caramel Sauce
  • AND commercial ice cream.

Notes

Categories: Cake  Dessert 
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