*  Exported from  MasterCook  *
 
                            Pumpkin Gingerbread
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Dessert Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Sugar, light brown -- packed
    2      teaspoons     Sugar
      1/4  cup           Margarine -- nondairy
                         Egg replacer to replace 3
                         --eggs
    1      cup           Pumpkin, canned -- solid pack
      1/4  cup           Water
      1/4  cup           Corn syrup -- light
    2      teaspoon      Molasses
    1 1/4  cup           Flour
      1/2  teaspoon      Baking powder
    1      teaspoon      Baking soda
      1/2  teaspoon      Cinnamon
      1/2  teaspoon      Ginger -- ground
      1/4  teaspoon      Salt
    1      teaspoon      Sugar -- confectioners (for
                         --sprinkling)
 
 Preheat oven to 350. Grease 8-inch square pan. Use mixer to cream sugars and
margarine until smooth. Add egg replacer, pumpkin, water, syrup, molasses and
blend until smooth. Pour into prepared pan; bake until slightly pulled away from
sides of pan and toothpick inserted in center comes out clean (about 30 minutes).
 Do not overbake. Let cake cool at least 15 minutes.
 Cake is best when served hot. Sprinkle powdered sugar on top.
 
 
 
                    - - - - - - - - - - - - - - - - - -