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With fresh ginger and orange zest, this is our most refreshing take on pumpkin gingerbread.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Stir together flour, gingerroot or ground ginger, finely shredded orange peel, cinnamon, baking powder, and baking soda in a medium mixing bowl. Set aside.

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  • Beat together butter and brown sugar in a large mixing bowl with an electric mixer on medium to high speed until combined. Add egg and beat well. Beat in pumpkin and molasses on medium speed until smooth.

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  • Alternately add flour mixture and milk to the pumpkin mixture, beating until smooth. Pour into a greased and lightly floured 8x8x2-inch baking pan.

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  • Bake in a 350 degree F oven for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Serve warm with whipped cream. If desired, garnish with orange peel curls. Makes 9 servings.

Nutrition Facts

233 calories; 13 g total fat; 8 g saturated fat; 63 mg cholesterol; 179 mg sodium. 27 g carbohydrates; 1 g fiber; 3 g protein; 2138 IU vitamin a; 1 mg vitamin c; 50 mg calcium; 2 mg iron;

Reviews

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