---------- Recipe via Meal-Master (tm) v8.05
  
       Title: PUMPKIN GINGERBREAD
  Categories: Cakes
       Yield: 12 Servings
  
            DEBBIE HOLLAND HXRH11B
   2 1/4 c  Flour
     1/2 c  Sugar
     2/3 c  Margarine
     3/4 c  Pecans, coarsly chopped
   1 1/2 ts Ginger
       1 ts Baking soda
     1/2 ts Cinnamon
     1/4 ts Salt
     1/4 ts Cloves
     3/4 c  Buttermilk
     1/2 c  Molasses
     1/2 c  Pumpkin
       1    Egg
  
   Heat oven to 350 degrees.  Lightly spoon flour into measuring cup; level
   off.  In large bowl, combine flour and sugar. Using pastry blender, cut in
   2/3 cup margarine until mixture resembles fine crumbs. Stir in pecans.
    Pres 1-1/4 cups of crumb mixture, add ginger, baking soda, cinnamon, salt,
   cloves, buttermilk, molasses, pumpkin and egg; mix well. Pour evenly over
   base. Bake at 350 degrees for 40-50 minutes or until toothpick inserted in
   center comes out clean.  Serve with ice cream and CARAMEL SAUCE, garnishing
   with chopped pecans. Refer to Caramel Sauce Recipe.
   
   October, 1988........................Debbie Holland RECIPE CLUB OCTOBER
   1994
  
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