Recipes
PUMPKIN GINGERBREAD
Post a Review
Add to Recipe Box
PrintINGREDIENTS
- 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.
RECIPE REVIEWS
Oct/05/2007 04:10 pm kollafidrildi
Oh wow this one sounds really good. Now I have so many great ideas for Pumpkins, super!
Oh wow this one sounds really good. Now I have so many great ideas for Pumpkins, super!
MEDIA
TELL ME MORE
LATEST RECIPES
