*  Exported from  MasterCook  *

                           Pumpkin Gingerbread

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Dessert Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Light brown sugar -- packed
   2      ts            Sugar
     1/4  c             Margarine -- nondairy
   3                    Eggs worth of egg substitute
   1      c             Canned pumpkin -- solid pack
     1/4  c             Water
     1/4  c             Light corn syrup
   2      ts            Molasses
   1 1/4  c             Flour
     1/2  ts            Baking powder
   1      ts            Baking soda
     1/2  ts            Cinnamon
     1/2  ts            Ground ginger
     1/4  ts            Salt
   1      ts            Confectioners sugar --
                        - for sprinkling

Preheat oven to 350°F. Grease 8" 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.


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