Pumpkin Gingerbread

Crockpot recipes, canning recipes, quick meals, creative use-it-ups -- swap you tried-and-true recipes here.
Post Reply
SandiSAHM
Posts: 812
Joined: Fri Aug 28, 2015 11:46 am
Location: Oklahoma

Pumpkin Gingerbread

Post by SandiSAHM » Thu Nov 01, 2018 10:17 pm

I read this and HAD to try it. It was everything I'd dreamed of and more :lol:

I have CD, so instead of 1.5 cups of regular flour I used 3/4 cup of King Arthur GF and 3/4 cup of Bob's Red Mill GF baking mix. It still came out light and wonderful.

1-1/2 Cups flour
1/2 tsp salt
1 tsp baking soda
2 tsp powdered ginger
1-1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup pumpkin puree
1/2 cup butter (I used a vegan margarine since DH has cholesterol issues)
1/2 cup brown sugar
1/2 cup molasses
2 eggs, beaten (I used almost 1/2 cup egg whites only, cholesterol again)
3 tablespoons water

Preheat your oven to 350 F

Put all the dry ingredients together, stir. Put all the wet ingredients together, stir. Add the dry to the wet, stir well, put it in a greased pan (I used a 9" round cake pan, for want of a square one). Bake around 40-45 minutes, test center, you all know how to bake so I'm explaining the obvious.

This is soooo light, moist, and spicy, and makes the kitchen smell like Christmas!

Post Reply