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