Pumpkin Gingerbread

DEBBIE HOLLAND HXRH11B 2 1/4 c Flour

1/2 c Sugar

2/3 c Margarine

3/4 c Pecans, coarsly chopped

1 1/2 ts Ginger

1 ts Baking soda

1/2 ts Cinnamon

1/4 ts Salt

1/4 ts Cloves

3/4 c Buttermilk

1/2 c Molasses

1/2 c Pumpkin

1 Egg

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and sugar. Using pastry blender, cut in 2/3 cup margarine until mixture resembles fine crumbs. Stir in pecans.

Pres 1-1/4 cups of crumb mixture, add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin and egg; mix well. Pour evenly over base. Bake at 350 degrees for 40-50 minutes or until toothpick inserted in center comes out clean. Serve with ice cream and CARAMEL SAUCE, garnishing with chopped pecans. Refer to Caramel Sauce Recipe. October, 1988........................Debbie Holland RECIPE CLUB OCTOBER 1994

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