I finally decided to use up that pumpkin puree that's been in my freezer
since November. I found this recipe (Slightly modified here) on the side of a
cereal box, so I decided to make it. I came up a tiny bit short on the
pumpkin, by about 1/4 cup. I used a little extra applesauce to fill it in.
I also made some muffins from this mix, since it calls for a 9 inch bundt pan
and mine it a little bit smaller than that and I couldn't get all the batter
2 c all purpose flour
2 tsp baking pwder
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 c applesauce
1 1/2 c white sugar
1/2 c packed brown sugar
1/4 c maple syrup
3 "eggs" (whatever replacement you use. I used Ener-G)
1 1/2 c cooked, pureed pumpkin
Preheat oven to 325 degrees.
Spray 9 inch bundt pan, and throw in the bread crumbs. Shake to coat the
inside of the pan with crumbs. Tap out any excess.
Combine flour, baking powder, baking soda, and spices. In another bowl, beat
together sugars, syrup, applesauce, "eggs" and pumpkin. Mix into the dry
ingredients. Pour batter into the bundt pan and bake for 1 hour or until the
toothpick thingy works. Let cool in the pan for 10 minutes before turning
onto a rack to compleatly cool.
Makes about 12 servings