Pumpkin Gingerbread - Restaurant Association of Nova Scotia

Ingredients

• 2 eggs
• 1/2 cup egg substitute
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/2 cups honey
• 1/2 cup butter, melted
• 1/2 cup fat-free plain yogurt
• 1 cup wheat germ
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves