Old-fashioned gingerbread modernized with pumpkin purée. A great way to enjoy the crisp cool afternoons of autumn (and use up leftover pumpkin).
2/3 cup margarine
1/3 cup butter
2 large eggs
1 cup pumpkin puree
2/3 cup molasses
4 cups flour
2 tsps baking soda
2 tsps cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/4 tsp salt
1/2 cup skim milk
1 tbsp vinegar
1 cup light cream
1 <span class="measurestring" title="cup (not packed)">cup</span> raisins
1 tbsp unsifted icing sugar
1 cup packed brown sugar
In large mixing bowl, combine flour, salt, baking soda and spices.
In separate bowl, cream butter, margarine and brown sugar. Blend in eggs one at a time, followed by molasses.
In 2-cup measure, add vinegar, skim milk and cream. Total volume of liquid should be 1 1/3 cups. (You can adjust amounts of cream and skim milk according to your preference.)
Add dry ingredients (in three portions) alternately with liquid ingredients (in two portions) to creamed mixture, incorporating well after each addition.
Fold in raisins, if desired.
Turn batter into prepared 9x13" pan.
Bake at 350 °F (175 °C) for 45 to 55 minutes, or until center of cake tests done.
Remove from oven and allow to cool slightly. Using a sieve, sprinkle icing sugar over top of cake before cutting into squares.
in 1 serving of Pumpkin Gingerbread.
, 59% carbs, 5% protein.
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