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24 servings
Meal Types:
Breads & Baked Products
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Pumpkin Gingerbread

Old-fashioned gingerbread modernized with pumpkin purée. A great way to enjoy the crisp cool afternoons of autumn (and use up leftover pumpkin).



  1. In large mixing bowl, combine flour, salt, baking soda and spices.
  2. In separate bowl, cream butter, margarine and brown sugar. Blend in eggs one at a time, followed by molasses.
  3. In 2-cup measure, add vinegar, skim milk and cream. Total volume of liquid should be 1 1/3 cups. (You can adjust amounts of cream and skim milk according to your preference.)
  4. Add dry ingredients (in three portions) alternately with liquid ingredients (in two portions) to creamed mixture, incorporating well after each addition.
  5. Fold in raisins, if desired.
  6. Turn batter into prepared 9x13" pan.
  7. Bake at 350 °F (175 °C) for 45 to 55 minutes, or until center of cake tests done.
  8. Remove from oven and allow to cool slightly. Using a sieve, sprinkle icing sugar over top of cake before cutting into squares.
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Nutrition summary:

There are 257 calories in 1 serving of Pumpkin Gingerbread.
Calorie break-down: 35% fat, 59% carbs, 5% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 92
Calories 257
% Daily Values*
Total Fat 10.27g 16%
  Saturated Fat 3.819g 19%
  Polyunsaturated Fat 2.088g  
  Monounsaturated Fat 3.69g  
Cholesterol 31mg 10%
Sodium 170mg 7%
Potassium 290mg  
Total Carbohydrate 38.68g 13%
  Dietary Fiber 1.2g 5%
  Sugars 18.64g  
Protein 3.51g  
Vitamin A 961% Vitamin C 31%
Calcium 152% Iron 172%
of RDI*
(257 calories)
13% of RDI
Calorie Breakdown:
Carbohydrate (60%)
Fat (35%)
Protein (5%)
* Based on a RDI of 2000 calories