Pumpkin Gingerbread

1 can (12 fl. oz.) CARNATION Evaporated Milk 
2 1/2 cups all-purpose flour 
1 cup granulated sugar 
3/4 cup wheat germ, any flavor 
1 teaspoon ground ginger 
1 1/2 to 2 teaspoons pumpkin pie spice 
2 teaspoons baking powder 
1 teaspoon baking soda 
1/4 teaspoon salt 
1 cup LIBBY'S 100% Pure Pumpkin
5 tablespoons margarine, melted 
1 large egg

 

PREHEAT oven to 350° F. Lightly grease bottom of 9x5-inch loaf pan.

COMBINE dry ingredients in large bowl. Combine pumpkin, evaporated milk, margarine and egg in medium bowl; mix well. Add pumpkin mixture to wheat germ mixture; stir until moistened. Pour into prepared pan.

BAKE 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

(Recipe from VeryBestBaking.com)

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