Fat-Free Pumpkin Gingerbread - cooking recipe

Ingredients

2 c. whole wheat flour
1 c. whole grain cornmeal
1 tsp. baking soda
2 tsp. ginger
1 tsp. allspice
1 c. cooked, mashed pumpkin
1 1/4 c. apple or orange juice
3/4 c. molasses
3/4 c. raisins (optional)

Preparation

Combine flour, cornmeal, baking soda, ginger and allspice. Mix well.
Add pumpkin, juice and molasses.
Mix until moist. Fold in raisins, if desired.
Coat 4 (1 pound) cans with nonstick spray.
Divide batter among cans.
Bake at 300\u00b0 for 40 to 45 minutes.
Let set 10 minutes, then remove from cans.