Pumpkin Gingerbread
By boandozzy
We enjoy this every year for the holidays! If you're a fan of gingerbread and pumpkin then this spiced Pumpkin Gingerbread treat is for you!
Ingredients
- ICING:
- 2 eggs
- 1/2 cup egg substitute
- 1 (15-ounce) can solid-pack pumpkin
- 1 1/2 cups honey
- 1/2 cup butter, melted
- 1/2 cup fat-free plain yogurt
- 1 cup toasted 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
- 3/4 cup confectioners' sugar
- 2 teaspoons fat-free milk
- 1/4 teaspoon vanilla extract
Details
Servings 16
Preparation time 15mins
Cooking time 70mins
Adapted from tasteofhome.com
Preparation
Step 1
In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ. Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-inch fluted tube pan with cooking spray and dust with flour; add batter.
Bake at 350°F for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. 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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