Pumpkin Gingerbread

Name: Pumpkin Gingerbread
Ingredients: 1 c. packed brown sugar; 1/2 c. vegetable oil; 2 eggs; 1/4 c. molasses; 1 1/3 c. canned pumpkin; 1 tsp. vanilla; 1/2 tsp. natural orange flavor (optional); 2 c. all-purpose flour; 1/2 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. ginger; 1/2 tsp. nutmeg; About 1/4 c. wheat germ for coating pan

15 ingredients

3 steps

Ingredients

1 c. packed brown sugar
1/2 c. vegetable oil
2 eggs
1/4 c. molasses
1 1/3 c. canned pumpkin
1 tsp. vanilla
1/2 tsp. natural orange flavor (optional)
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. nutmeg
About 1/4 c. wheat germ for coating pan

Directions

1

Preheat oven to 350°.
2

Grease bottom and sides of 12-cup fluted cake pan (or bundt pan).
3

Sprinkle wheat germ in pan, and roll and tap pan to coat (similar to flouring a greased pan). Shake out excess wheat germ.