Pumpkin Gingerbread

Name: Pumpkin Gingerbread
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 118 milliliters butter, melted; 177 milliliters confectioners sugar; 118 milliliters egg substitute; 2 eggs; 2 teaspoons fat-free milk; 118 milliliters fat-free plain yogurt; 710 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 2 teaspoons ground ginger; 1 teaspoon ground nutmeg; 237 milliliters honey; 1 teaspoons salt; 425 grams can solid-pack pumpkin; 0 teaspoons vanilla extract; 237 milliliters toasted wheat germ

This recipe serves 16. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 276 calories, 6g of protein, and 7g of fat. Head to the store and pick up baking soda, solid-pack pumpkin, milk, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter and yogurt until smooth. Stir in wheat germ.

Ingredients you will need

Egg Substitute

Wheat Germ

Pumpkin

Butter

Yogurt

Honey

Egg

Equipment you will use

Bowl

Combine the dry ingredients; gradually add to pumpkin mixture and mix well. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter.

Ingredients you will need

Cooking Spray

Pumpkin

All Purpose Flour

Equipment you will use

Frying Pan

Bake at 350° for 55-60 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.

Equipment you will use

Toothpicks