Monday, July 27, 2009

Festive Pumpkin Gingerbread

I have made this once and made the mistake of using Brer rabbit DARK MOLASSES-ick!!!! 
It makes it too bitter so be sure to use LIGHT molasses.

From the kitchen of Marie Sandona



2 cups flour
1 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 cup sugar
3/4 cup margarine or butter(save 2/3 cup for topping)
1/2 teaspoon baking soda
1 pound canned pumpkin
1/2 cup LIGHT molasses
1/4 cup milk
2 eggs


In one bowl, mix flour, whole wheat flour, cinnamon, ginger, nutmeg
and sugar. Set aside. In a separate bowl, blend baking soda,
canned pumpkin, light molasses, milk and eggs. Combine dry and wet
ingredients. Spread into a greased 9 x 12 inch pan. Spread reserved
topping on batter and bake at 350 degrees for 50 minutes.

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