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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: PUMPKIN GINGERBREAD

  3. Categories: Cakes

  4. Yield: 12 Servings

  5. DEBBIE HOLLAND HXRH11B

  6. 2 1/4 c Flour

  7. 1/2 c Sugar

  8. 2/3 c Margarine

  9. 3/4 c Pecans, coarsly chopped

  10. 1 1/2 ts Ginger

  11. 1 ts Baking soda

  12. 1/2 ts Cinnamon

  13. 1/4 ts Salt

  14. 1/4 ts Cloves

  15. 3/4 c Buttermilk

  16. 1/2 c Molasses

  17. 1/2 c Pumpkin

  18. 1 Egg

  19. Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level

  20. off. In large bowl, combine flour and sugar. Using pastry blender, cut in

  21. 2/3 cup margarine until mixture resembles fine crumbs. Stir in pecans.

  22. Pres 1-1/4 cups of crumb mixture, add ginger, baking soda, cinnamon, salt,

  23. cloves, buttermilk, molasses, pumpkin and egg; mix well. Pour evenly over

  24. 350 degrees for 40-50 minutes or until toothpick inserted in

  25. center comes out clean. Serve with ice cream and CARAMEL SAUCE, garnishing

  26. with chopped pecans. Refer to Caramel Sauce Recipe.

  27. October, 1988...Debbie Holland RECIPE CLUB OCTOBER

  28. 1994 --

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