Pumpkin Gingerbread

Name: Pumpkin Gingerbread
Prep time: 15 min
Cook time: 40 min
Yield: 16
Cuisine: American,
Ingredients: 4 cups flour; 1 tbsp baking powder; 2 tsps baking soda; 1 tbsp McCormick® Ginger, Ground; 1 tsp McCormick® Cinnamon, Ground; 1 tsp McCormick® Pumpkin Pie Spice; 1 can (15 oz) pumpkin; 1 cup firmly packed brown sugar; 1 cup molasses; 1/2 cup (1 stick) butter softened; 2 eggs; 1 cup boiling water; 1 tbsp confectioners' sugar

Make this moist gingerbread Bundt cake for holiday tea, dessert or snack time.

15m

PREP TIME

40m

COOK TIME

286

CALORIES

13

INGREDIENTS

Servings: 16

Ingredients

4 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1 tablespoon McCormick® Ground Ginger
1 teaspoon McCormick® Ground Cinnamon
1 teaspoon McCormick® Pumpkin Pie Spice
1 can (15 ounces) pumpkin
1 cup firmly packed brown sugar
1 cup molasses
1/2 cup (1 stick) butter, softened
2 eggs
1 cup boiling water
1 tablespoon confectioners' sugar

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Mix flour, baking powder, baking soda, ginger, cinnamon and pumpkin pie spice in large bowl. Set aside.
2 Beat pumpkin, brown sugar, molasses and butter in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well. Add flour mixture alternately with water, beating on low speed after each addition just until blended. Pour into greased 12-cup Bundt pan.
3 Bake 45 to 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely. Sprinkle with confectioners’ sugar.