Sunday, October 31, 2010

Pumpkin Gingerbread


Ingredients:

  • 2 eggs
  • 1/2 cup egg substitute
  • 1 (15 ounce) can solid pack pumpkin
  • 1 1/2 cups honey
  • 1/2 cup butter or stick margarine, melted
  • 1/2 cup fat-free plain yogurt
  • 1 cup wheat germ
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • ICING:
  • 3/4 cup confectioners' sugar
  • 2 teaspoons fat free milk
  • 1/4 teaspoon vanilla extract

How to Prepare Pumpkin Gingerbread:
  1. In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ.
  2. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; add batter.
  3. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients until smooth; drizzle over cake.
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