Pumpkin Gingerbread

By Hklbrries

Ingredients

• Optional Glaze:
• 2 1/2 cups flour
• 3/4 cup wheat germ
• 3/4 cup sugar
• 1/4 cup finely chopped crystallized ginger (or 1 tsp ground ginger)
• 1 1/2 to 2 tsp pumpkin pie spice
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt, optional
• 1/2 cup raisins
• 1 cup canned solid pack pumpkin
• 1 cup skim milk
• 1/3 cup margarine, melted
• 1 egg
• 3/4 cup powdered sugar
• 3 to 4 tsp skim milk
• 1/2 tsp vanilla

Details

Servings 1

Preparation

Step 1

Heat oven to 350 F. For bread, lightly grease bottom only of 9-by-5-inch loaf pan.

In large bowl, combine dry ingredients and raisins; mix well. In medium bowl, combine pumpkin, milk, margarine and egg; mix well. Add to dry ingredients; mix just until dry ingredients are moistened. Pour in to prepared pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; cool completely.

For Glaze, combine all ingredients; mix until smooth. Drizzle over top of loaf; sprinkle with additional wheat germ and/or sliced almonds, if desired.

Mini Bundt Loaves version: Grease and flour 10 fluted molds. Pour batter into prepared pan, using about 1/2 cup batter for each mold (if necessary, bake in two batches; let batter stand at room temperature while baking first batch). Bake 18 to 20 minutes or until wooden pick comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely. Drizzle with glaze as directed above.

For a party, spread thin slices with orange-flavored cream cheese and top each with a well-drained mandarin orange slice, pineapple tidbits, and a sprinkle of wheat germ or other garnish.