- 1 ½ cups Hard White Wheat Flour
- 1 ¼ cups Sugar
- 2 teaspoons Baking Powder
- 2 teaspoons Cinnamon
- 1 teaspoon Baking Soda
- ½ teaspoon Ground Ginger
- 6 Tablespoons Whole Egg Powder
- 3/4 cup Water
- 15 ounces Canned Pumpkin
- ¾ cup Canola Oil
- ¾ cup Dried Cranberries
the egg powder and water; add pumpkin and oil. Stir into dry ingredients until well
combined. Stir in cranberries and chopped pecans.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Evenly place pecan halves on top of batter. Bake at 350℉ for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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