Pumpkin Gingerbread

I made this recipe this weekend for a nice treat. I found it online but once again changed some things. If you make this ahead, let is sit overnight and the tastes intensify. We found it tasted better when we had some with our morning coffee. The perfect treat for a crisp fall day!

Pumpkin Gingerbread
Dry ingredients: mix together
2-1/2 cups flour
1 tablespoon ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking powder
Wet ingredients:  stir together well and then add the dry ingredients mixing just until the dry ingredients are combined. Do not overstir.
3 eggs
12 tablespoons butter, melted
1 cup dark brown sugar
1 cup white sugar
1 cup pumpkin puree

Grease and flour a 9 X 13 inch baking pan. Bake in a 180C preheating oven for about 45 minutes. Check to see if the cake tester comes out clean and remove from oven. Allow to cool before cutting.

Eet smakelijk!
Heidi