Pumpkin Gingerbread

* Exported from MasterCook *

Pumpkin Gingerbread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dessert Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Sugar, light brown -- packed
2 teaspoons Sugar
1/4 cup Margarine -- nondairy
Egg replacer to replace 3
--eggs
1 cup Pumpkin, canned -- solid pack
1/4 cup Water
1/4 cup Corn syrup -- light
2 teaspoon Molasses
1 1/4 cup Flour
1/2 teaspoon Baking powder
1 teaspoon Baking soda
1/2 teaspoon Cinnamon
1/2 teaspoon Ginger -- ground
1/4 teaspoon Salt
1 teaspoon Sugar -- confectioners (for
--sprinkling)

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.



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