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Buttermilk & Molasses Pumpkin Gingerbread

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Buttermilk and Molasses Pumpkin Gingerbread recipe

Yield

16
servings

Prep

10
min

Cook

50
min

Ready

60
min
Low Cholesterol, Trans-fat Free

Ingredients

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

Amount Measure Ingredient Features
532 ml all-purpose flour
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118 ml sugar
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158 ml margarine
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177 ml pecans
coarsly chopped
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7.5 ml ginger
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5 ml baking soda
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2.5 ml cinnamon
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1.3 ml salt
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1.3 ml cloves
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177 ml buttermilk
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118 ml molasses
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118 ml pumpkin
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1 each eggs
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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.



Back to top arrow * not incl. in nutrient facts

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 31046% 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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