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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