Pumpkin Gingerbread

Pumpkin Gingerbread

"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"
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Ingredients

1 h 10 m servings
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Original recipe yields 16 servings

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Directions

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  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.

Reviews

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very good...tasted more like gingerbread then pumpkin though. i think next time i will try increasing the pumpkin.

This was great. I am not a baker, but love simple elegant desserts and this did not disappoint. I used 4 eggs (instead of 2 and egg substitute). I also added allspice. I made the sugar toppi...

A wonderful, not too sweet version of gingerbread. I used 2 cups puree from a fresh pumpkin, used white whole wheat flour and substituted 1/2 cup molasses for 1/2 cup of the honey, and 1/2 cup w...

This gingerbread is wonderful with the following adjustments: use 4 eggs total, reduce honey to 1/2 cup, add 1/2 cup molasses and 1/2 cup apple sauce, replace 1/2 cup flour with almond meal, use...

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