Old-fashioned Pumpkin Gingerbread |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 9 |
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This recipe is from Better Homes & Gardens magazine and the Columbus Dispatch. Ingredients:
1/2 cup firmly packed brown sugar |
1/4 cup (1/2 stick) margarine, softened |
2 tablespoons granulated sugar |
1 teaspoon orange juice |
3 egg whites |
1 cup canned pumpkin (not pie filling) |
1/4 cup light corn syrup |
2 tablespoons molasses |
1 cup plus 2 tablespoons sifted flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon cinnamon |
1/2 teaspoon ground ginger |
1 tablespoon confectioners' sugar |
whipped topping |
Directions:
1. Preheat oven to 350 degrees. Grease an 8-inch square pan.
2. Mix brown sugar, margarine, granulated sugar and orange juice in a bowl until smooth. Add egg whites, one at a time, beating until blended. Stir in pumpkin, corn syrup and molasses.
3. In a separate bowl, mix flour, baking soda, baking powder, cinnamon, ginger and confectioners' sugar. Gradually add to pumpkin mixture, stirring until well blended.
4. Pour mixture into prepared pan. Bake until toothpick inserted in the center comes out clean, about 30 minutes. Cool.
5. Serve with whipped topping.
6. PER SERVING: 226 calories; 3 g protein; 41 g carbohydrates; 1 g fiber; 6 g fat (2 g saturated); 0 cholesterol; 257 mg sodium
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