Pumpkin gingerbread

Pumpkin gingerbread

Ingredients/Components

• cinnamon - 1 tsp
• eggs - 2 item
• vanilla - 1 tsp
• packed brown sugar - 1 c
• salt - 1/2 tsp
• nutmeg - 1/2 tsp
• baking powder - 1/2 tsp
• baking soda - 1/2 tsp
• vegetable oil - 1/2 c
• all-purpose flour - 2 c
• molasses - 1/4 c
• ginger - 1/2 tsp
• canned pumpkin
• natural orange flavor optional - 1/2 tsp
• wheat germ for coating pan

How to make pumpkin gingerbread:

Preheat oven to 350°. Grease bottom and sides of 12-cup fluted cake pan (or bundt pan). Sprinkle wheat germ in pan, and roll and tap pan to coat (similar to flouring a greased pan). Shake out excess wheat germ.

Combine brown sugar and oil in bowl. Beat in eggs, one at a time. Blend in molasses, pumpkin, vanilla and orange flavor (if used). Beat till smooth. Pour batter into pan, spreading evenly. Bake about 20 minutes, or until toothpick inserted in thickest part comes out clean. Serve with whipped cream or sprinkled with powdered sugar.

Recipe categories: Desserts, Cakes, American.