Pumpkin Gingerbread
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A home-kitchen version of pumpkin gingerbread, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 2 1/4 c. flour
- 1/2 c. sugar
- 2/3 c. margarine
- 3/4 c. pecans
- 3/4 c. buttermilk
- 1/2 c. canned pumpkin
- 1/2 c. molasses
- 1 large egg
- 1 1/2 tsp. ginger
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 tsp. ground cloves
Method
Combine flour and sugar; cut in margarine with pastry blender until mixture is crumbly.
Stir in pecans.
Press 1 1/4 cups mixture into bottom of ungreased 9-inch square pan; set aside. Combine remaining crumb mixture, buttermilk and next 8 ingredients; beat at low speed with electric mixer until blended. Pour over crumb mixture and bake at 350° for 40 minutes or until a wooden toothpick inserted in center comes out clean.
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