Pumpkin Gingerbread


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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.


Questions, Comments & Reviews


Oh wow this one sounds really good. Now I have so many great ideas for Pumpkins, super!


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