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Buttermilk and Molasses Pumpkin Gingerbread


Buttermilk and Molasses Pumpkin Gingerbread recipe













Low Cholesterol, Trans-fat Free


2 ¼ cups all-purpose flour
½ cup sugar
cup margarine
¾ cup pecans
coarsly chopped
1 ½ teaspoons ginger
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon cloves
¾ cup buttermilk
½ cup molasses
½ cup pumpkin
1 each eggs


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 31046% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 258mg 11%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 41% Vitamin C 1%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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