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!
Provided by CookinwithGas
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 479.5, Fat 17.5, SaturatedFat 10.3, Cholesterol 111.2, Sodium 460.8, Carbohydrate 76, Fiber 4.4, Sugar 34.6, Protein 6.5
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