Pumpkin Gingerbread

Name: Pumpkin Gingerbread
Ingredients: 1/2 c. packed brown sugar; 1/4 c. margarine, softened; 2 Tbsp. sugar; 1 1/2 tsp. finely shredded orange peel; 3 egg whites; 1 c. canned pumpkin; 1/4 c. light corn syrup; 2 Tbsp. molasses; 1 1/4 c. cake flour *; 1 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. salt; 1 Tbsp. powdered sugar

15 ingredients

10 steps

Ingredients

1/2 c. packed brown sugar
1/4 c. margarine, softened
2 Tbsp. sugar
1 1/2 tsp. finely shredded orange peel
3 egg whites
1 c. canned pumpkin
1/4 c. light corn syrup
2 Tbsp. molasses
1 1/4 c. cake flour *
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
1 Tbsp. powdered sugar

Directions

1

In a large mixer bowl, combine brown sugar, margarine, sugar and orange peel.
2

Beat with an electric mixer on high speed until smooth.
3

Add egg whites, one at a time, beating about 1 minute after each addition.
4

Mix in pumpkin, corn syrup and molasses on medium until smooth.
5

In a small mixing bowl stir together sifted cake flour, baking soda, baking powder, cinnamon, ginger and salt. Gradually beat the flour mixture into sugar mixture, beating until smooth.
6

Pour batter into a greased 8-inch pan.
7

Bake at 350° about 30 minutes.
8

Do not overbake.
9

Cool on wire rack in pan about 15 minutes.
10

Dust with sugar.