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Pumpkin Gingerbread

Pumpkin Gingerbread — a community recipe on Potlikkr.

Ingredients

• 0.5 cup Sugar Light Brown
• 2.0 tsp Sugar
• 0.25 cup Margarine Egg Replacer To Replace Eggs
• 1.0 cup Pumpkin Canned

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Method (preview)

1. 1

   Preheat oven to 350. Grease 8-inch square pan. Use mixer to cream sugars and margarine until smooth. Add egg replacer, pumpkin, water, syrup, molasses and blend until smooth. Pour into prepared pan; bake until slightly pulled away from sides of pan and toothpick inserted in center comes out clean (about 30 minutes). Do not overbake. Let cake cool at least 15 minutes. Cake is best when served hot. Sprinkle powdered sugar on top.

2. 2

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