Later than usual but I didn’t forget.  This looked like a great recipe for the upcoming Thanksgiving Holiday.  Since we will be closed starting Thanksgiving day, Frank and Diane have decided to keep the store open Monday through Wednesday from 12 to 5.  Make sure to stop in to stock up on pie pumpkins since Libbey’s will be running low this year!

Pumpkin Gingerbread

Diane Lapacek

2 1/2 c. all purpose flour

1 c. granulated sugar

3/4 c. wheat germ

1 tsp. ground ginger

1 tsp. pumpkin pie spice

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 c. pumpkin puree

1 (12-oz.) can evaporated milk

5 T. oil

1 lg. egg

Preheat oven to 350-degree.  Lightly grease bottom of 9x5 inch loaf pan.  Combine dry ingredients in large bowl.  Combine pumpkin, evaporated milk, oil and egg in medium bowl; mix well.  Add pumpkin mixture to dry ingredients; 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.