Quick Pumpkin Gingerbread |
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Prep Time: 10 Minutes Cook Time: 37 Minutes |
Ready In: 47 Minutes Servings: 12 |
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This is a quick moist cake! When you do not have alot of time and want to make a tasty Pumpkin Gingerbread without the mess, one bowl and one pan! Ingredients:
14 1/2 ounces gingerbread mix |
15 ounces canned canned solid-pack pumpkin |
1/2 cup orange juice |
1 egg |
cream cheese (optional) |
Directions:
1. Preheat oven to 350 degrees. Spray 9x5-inch loaf pan with nonstick cooking spray.
2. Beat gingerbread mix, pumpkin, orange juice and egg in medium bowl with electric mixer at medium speed until blended. Pour into prepared pan.
3. Bake 35 to 37 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack. Serve with cream cheese, if desired. Store in refrigerator wrapped in plastic wrap.
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