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Pumpkin Gingerbread




Source of Recipe


McCormick


List of Ingredients




1 1/4 cups all-purpose flour
1/2 teaspoon finely shredded fresh orange peel
1 teaspoon McCormick® Ground Ginger
3/4 teaspoon McCormick® Ground Cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
1/3 cup packed brown sugar
1 egg
1/2 cup canned pumpkin
1/4 cup mild-flavor molasses
1/4 cup milk
Sweetened whipped cream


Recipe



1. Grease and lightly flour an 8x8x2-inch baking pan; set aside. In a medium bowl stir together flour, finely shredded orange peel, ginger, cinnamon, baking powder, baking soda, and salt; set aside.

2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until fluffy. Add egg and beat well. Add pumpkin and molasses; beat on medium speed until smooth.

3. Alternately add the flour mixture and milk to pumpkin mixture, beating on low speed after each addition until smooth. Pour into prepared baking pan.

4. Bake in a 350°F oven 30 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.