Pumpkin Gingerbread W. Caramel Sauce

This recipe is from a 1998 Fall Favorites Pamphlet. It's the best gingerbread I've ever had. Note: Reduce oven temperature b 25 F (10 C) if using a glass pan. Have added the amount of flour, was left out of original post.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 2⁄3 cup margarine or 150  ml margarine
• 1⁄2 cup brown sugar or 125  ml brown sugar
• 1  egg
• 1⁄2 cup  cooked pumpkin or 125  ml  cooked pumpkin
• 1⁄3 cup molasses or 75  ml molasses
• 2  cups all-purpose flour
• 1  teaspoon baking soda or 5  ml baking soda
• 1  teaspoon ground cinnamon or 5  ml ground cinnamon
• 1  teaspoon ginger or 5  ml ginger
• 1⁄4 teaspoon ground cloves or 1  ml ground cloves
• 1⁄4 teaspoon salt
• 2⁄3 cup buttermilk or 2⁄3 cup  soured milk or 150  ml buttermilk
• 1⁄2 cup raisins (optional) or 1⁄2 cup  nuts or 125  ml raisins (optional)

Directions

1. 1. In a large bowl, with electric mixer, cream margarine and brown sugar until fluffy. Beat in egg, pumpkin, and molasses until combined.
2. 2. In a separate bowl mix together flour, baking soda, spices and salt. Add flour mixture to creamed mixture alternately with buttermilk until well combined. Stir in raisins or nuts, if desired.
3. 3. Pour into greased 9-inch (23 cm) square baking pan; smooth top with knife. Bake in 350 F (189 C) oven for 40 - 50 minutes or until toothpick inserted in center comes out clean. Serve warm with caramel sauce.