Buttermilk & Molasses Pumpkin Gingerbread

Directions

Heat oven to 350℉ (180℃).

Lightly spoon flour into measuring cup; level off.

In large bowl, combine flour and sugar. Using pastry blender, cut in ⅔ cup margarine until mixture resembles fine crumbs.

Stir in pecans.

Pres 1¼ cups of crumb mixture, add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin and egg; mix well.

Pour evenly over base.

Bake at 350℉ (180℃) for 40 to 50 minutes or until toothpick inserted in center comes out clean.

Serve with ice cream and CARAMEL SAUCE, garnishing with chopped pecans.

Refer to Caramel Sauce Recipe.