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Quick Pumpkin Gingerbread
1 package (15 oz) Hodgson Mill Whole Wheat Gingerbread Mix
1/2 (15 oz.) can solid pack pumpkin
3/4 cup orange juice
1 egg
1/4 cup chopped nuts (optional)
Cream cheese (optional)
Preheat oven to 325º F. Spray 9x5 in. loaf pan with nonstick cooking spray.
Beat gingerbread mix, pumpkin, orange juice and egg in medium bowl with electric mixer at medium speed until blended. Stir in nuts. Pour into prepared pan.
Bake 45-55 minutes or until toothpick inserted into center 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.
Makes 12 servings.
Makes 12 servings.
1/12 of recipe: 149 calories; 3 g dietary fiber; 31 g carbohydrates; 3 g protein; less than 1g of fat; less than 1 mg of saturated fat; 18 mg cholesterol; 312 mg sodium.