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Quick Pumpkin Gingerbread

Recipe #296655 | 47 min | 10 min prep | SERVES 12 (Change Servings)
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RecipeNut

RECIPE BY: RecipeNut

This is a quick moist cake! When you do not have alot of time and want to make a tasty Pumpkin Gingerbread without the mess, one bowl and one pan!

Posted on: Apr 5, 2008

Print Recipe

Ingredients

  • 14 1/2 ounces gingerbread mix
  • 15 ounces canned canned solid-pack pumpkin
  • 1/2 cup orange juice
  • 1 egg
  • cream cheese (optional)

    • Directions

    1. 1
      Preheat oven to 350 degrees. Spray 9x5-inch loaf pan with nonstick cooking spray.
    2. 2
      Beat gingerbread mix, pumpkin, orange juice and egg in medium bowl with electric mixer at medium speed until blended. Pour into prepared pan.
    3. 3
      Bake 35 to 37 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack. Serve with cream cheese, if desired. Store in refrigerator wrapped in plastic wrap.

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    Nutrition Facts

    Serving Size 1 (84g)

    Recipe makes 12 servings

    Calories 173
    Calories from Fat 47 (27%)
    Amount Per Serving %DV
    Total Fat 5.3g 8%
    Saturated Fat 1.4g 6%
    Monounsaturated Fat 2.9g
    Polyunsaturated Fat 0.7g
    Trans Fat 0.0g
    Cholesterol 17mg 5%
    Sodium 318mg 13%
    Potassium 217mg 6%
    Total Carbohydrate 29.8g 9%
    Dietary Fiber 1.6g 6%
    Sugars 18.2g
    Protein 2.5g 5%
    Vitamin A 5600mcg 112%
    Vitamin B6 0.0mg 2%
    Vitamin B12 0.1mcg 0%
    Vitamin C 6mg 11%
    Vitamin E 0mcg 2%
    Calcium 45mg 4%
    Iron 2mg 12%

    detailed view...

    how is this calculated?

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