Pumpkin Gingerbread Recipe

Pumpkin Gingerbread Recipe photo by Taste of Home

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If you enjoy gingerbread and pumpkin goodies, you'll like this spiced dessert I always fix around the holiday. My family and friends look forward to moist slices every year. —Suzanne Loveland of Edinburg, Virginia

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Pumpkin Gingerbread Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 16 Servings

15 55 70

Ingredients

2 eggs
1/2 cup egg substitute
1 can (15 ounces) 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
ICING:
3/4 cup confectioners' sugar
2 teaspoons fat-free milk
1/4 teaspoon vanilla extract

Directions

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-in. fluted tube pan with cooking spray and dust with flour; add batter.
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. Combine icing ingredients until smooth; drizzle over cake. Yield: 16 servings.

Nutritional Analysis: One piece equals 299 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 319 mg sodium, 55 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Pumpkin Gingerbread in Light & Tasty December/January 2002, p31