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Pumpkin Gingerbread

By: Suzanne Loveland  
"If you enjoy gingerbread and pumpkin goodies, you'll like this spiced dessert I always fix around the holiday. My family and friends look forward to moist slices every year. --Suzanne Loveland of Edinburg, Virginia"

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 109 people have saved this

Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 2 eggs
  • 1/2 cup egg substitute
  • 1 (15 ounce) can solid pack pumpkin
  • 1 1/2 cups honey
  • 1/2 cup butter or stick margarine, melted
  • 1/2 cup fat-free plain yogurt
  • 1 cup wheat germ
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • ICING:
  • 3/4 cup confectioners' sugar
  • 2 teaspoons fat free milk
  • 1/4 teaspoon vanilla extract

Directions

  1. In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; add batter.
  2. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.

Footnotes

  • Nutritional Analysis: One piece equals 299 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 319 mg sodium, 55 g carbohydrate, 3 g fiber, 6 g protein.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2009 by WHOS96FM 
very good...tasted more like gingerbread then pumpkin though. i think next time i will try... MORE

 
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