Pumpkin Gingerbread Recipe

Pumpkin Gingerbread Recipe

Ingredients:

2-1/2 c of flour (all purpose)
12 fl oz of Evaporated Milk
1 c of sugar (granulated)
3/4 c of wheat germ (any flavor)
1-1/2 or 2 tsps of pumpkin pie spice
1 tsp of ginger (ground)
2 tsps of baking powder (Calumet)
1 tsp of soda (Arm & Hammer)
1 c of Pure Pumpkin (100%PRCTG%)
5 Tbsps of melted margarine
1 pc of egg (large)
1/4 tsp of salt

Instructions:

Preheat the oven at 350 deg Fahrenheit. Slightly grease the base of 9×5-inch pan. Set aside. Combine flour, sugar, ginger, wheat germ, spice, baking powder, baking soda, and salt inside a mixing bowl; stir them well. Combine margarine, milk, egg, and pumpkin inside a bowl then mix thoroughly.

Add the mixture of pumpkin onto the mixture of flour; stir till it becomes moistened. Transfer the batter onto the pan and bake inside the preheated oven for 60-70 mins. Let the bread cool on the pan for ten mins then remove the bread and place on the rack, allowing to be thoroughly cooled.

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