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Pumpkin Apple Gingerbread

Perfect for autumn/fall and right through the Christmas season...This is a truly inspired flavor combination lightened by the use of egg substitute!

Ready In:
1hr 30mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 350°F.; grease a 12 cup bundt pan.
  • In a mixing bowl, combine the flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice.
  • In a separate bowl cream together butter, brown sugar and granulated sugar.
  • Add eggs, singly, beating after each addition.
  • Add pumpkin pie filling, molasses and grated apple and beat well.
  • Add this mixture to the flour mixture, combining well.
  • Pour into the greased bundt pan and bake in the preheated 350°F oven for 60 minutes.
  • Remove from oven; cool in the bundt pan for at least 15 minute.
  • Then remove from the pan and finish cooling on a cookie/cake rack.
  • Dust with confectioner's sugar and serve.
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RECIPE MADE WITH LOVE BY

@CookinwithGas
Contributor
@CookinwithGas
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"Perfect for autumn/fall and right through the Christmas season...This is a truly inspired flavor combination lightened by the use of egg substitute!"
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  1. sugarpea
    Im afraid the flavor combination didn't go over all that well at our house and the finished cake was fairly dry although I baked it for only 50-55 minutes.
    Reply
  2. CookinwithGas
    Perfect for autumn/fall and right through the Christmas season...This is a truly inspired flavor combination lightened by the use of egg substitute!
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