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Latest Comments

Elaine
"When I was looking at the instructions for this recipe, it did not say what size loaf pan to use. I used an 8 X 4 inch loaf pan and this seemed to small. Next time I will try a larger loaf pan or a 9 inch square pan. I used a large lemon for this recipe and also used a little lemon extract to add a little more flavor to the batter. And for the glaze I simply used the 1 1/3 cups of powdered sugar, milk and added lemon extract and mixed to spreading consistency. This is a wonderful cake that is light, moist and tastes delightful."
Tracie
"Tried this recipe? What did you think?"
catbookwomanlkbs51 5492498
"Unfortunately, I can not pull up the recipe. The link that says "click for recipe" goes straight to some kind of ad with no other way to move on except close it. That takes you right back where you were with no recipe directions. How do I get to the actual recipe with directions?"
Cookie 115
"Where's the recipes ??? I cannot find it ."
oreogram 7519240
"I make this and also other variations quite often. As far as the nuts go ...leave them out .. no problem, using pretzels .... they will draw moisture from the fruit...so will not be crispy. The topping does not CHANGE the flavor for sure, so try mini marshmallows ... maybe last 15 min. of bake time. Experiment with others ... this is how recipes are created. Good Luck and (I know you will) ENJOY!!!"

2-Ingredient Pumpkin Gingerbread

By: Blair Lonergan from theseasonedmom.com
2-Ingredient Pumpkin Gingerbread
This image courtesy of theseasonedmom.com

With just 2 ingredients and about 5 minutes you can make a delicious and moist Pumpkin Gingerbread! This seasonal treat is a perfect coffee cake to enjoy with a fall brunch, but it also works nicely as an easy dessert with a scoop of vanilla ice cream!

Click here for the recipe

Serves6 people

Preparation Time5 min

Cooking Time25 min

Cooking Vessel Sizecast iron skillet, round cake pan, or 8-inch square baking dish

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