Pumpkin Gingerbread - cooking recipe

Ingredients

2 1/4 c. flour
1/2 c. sugar
2/3 c. margarine
3/4 c. pecans
3/4 c. buttermilk
1/2 c. canned pumpkin
1/2 c. molasses
1 large egg
1 1/2 tsp. ginger
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. ground cloves

Preparation

Combine flour and sugar; cut in margarine with pastry blender until mixture is crumbly.
Stir in pecans.
Press 1 1/4 cups mixture into bottom of ungreased 9-inch square pan; set aside. Combine remaining crumb mixture, buttermilk and next 8 ingredients; beat at low speed with electric mixer until blended. Pour over crumb mixture and bake at 350\u00b0 for 40 minutes or until a wooden toothpick inserted in center comes out clean.