Name: Pumpkin Gingerbread
Ingredients: 5 C. WHOLE WHEAT FLOUR; 25 C. AP FLOUR; 2 TBS BAKING SODA; 6 TBS BAKING POWDER; 2 TBS. SALT; 10 C. SUGAR; 8 TBS. PUMPKIN SPICE; 10# PUMPKIN PUREE; 2 C. OIL; 2 TBS. VANILLA; 20 C. WATER

Pumpkin Gingerbread

Ingredients

5 C. WHOLE WHEAT FLOUR
25 C. AP FLOUR
2 TBS BAKING SODA
6 TBS BAKING POWDER
2 TBS. SALT
10 C. SUGAR
8 TBS. PUMPKIN SPICE
10# PUMPKIN PUREE
2 C. OIL
2 TBS. VANILLA
20 C. WATER

Instructions

MIX ALL INGREDIENTS UNTILJUST INCORPORATED.

DIVIDE BATTER ONTO 3SHEET PANS THAT ARE PARCHMENT LINED AND SPRAYED.

BAKE AT 350 F. FOR 25-30MINS. OR UNTIL DONE.

Notes

CAN BE MADE AND STORED AT ROOM TEMPERATURE, WRAPPED AND LABELED, FOR UP TO 3 DAYS