Pumpkin Gingerbread

[Laurie the Mom]

I haven't tried this one yet, but it seems like the right time of year for it!

Pumpkin Gingerbread

1 1/4 cups all-purpose flour
1/2 teaspoon finely shredded fresh orange peel
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
1/3 cup packed brown sugar
1 egg
1/2 cup canned pumpkin
1/4 cup mild-flavor molasses
1/4 cup milk
Sweetened whipped cream

Grease and lightly flour an 8x8x2-inch baking pan; set aside. In a
medium bowl stir together flour, orange peel, ginger, cinnamon, baking
powder, baking soda, and salt; set aside.

In a large bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add brown sugar; beat until fluffy. Add egg and
beat well. Add pumpkin and molasses; beat on medium speed until smooth.

Alternately add the flour mixture and milk to pumpkin mixture,
beating on low speed after each addition until smooth. Pour into
prepared baking pan.

Bake in a 350 degree F oven for 30 minutes or until a wooden
toothpick inserted near center comes out clean. Cool in pan on a wire
rack 10 minutes. Serve warm with whipped cream.

Laurie