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Pumpkin Gingerbread

Pumpkin Gingerbread

This is adapted from Nancy Byal at Better Homes and Gardens.  This recipe claimed to be light and it really was.  This is more like cake, and not one of those heavy loafs.  You need a fork to eat it.  It was great!

Preheat oven to 350 and grease an 8″ square pan.  Cream in a large mixer bowl:

Add and combine:

  • 1-1/2 t finely shredded orange peel (I used 1 t dried orange peel)
  • 1-1/2 T ground flax seed
  • 1/4 c water
  • 1 c mashed pumpkin (I used home-frozen and it was very liquidy, but turned out great in the given baking time)
  • 1/4 c agave nectar or corn syrup
  • 2 T molasses

Sift into wet mixture and blend until smooth:

  • 1-1/4 c cake flour (maybe try part whole-wheat pastry flour)
  • 1 t baking soda
  • 1/2 t baking powder
  • 1/2 t cinnamon
  • 1/2 t ground ginger
  • 1/4 t salt

Bake 30 min or until a toothpick comes out clean.  Cool in pan 15 min and serve coo, or warm.  Optionally dust with powdered sugar.

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