Quick Pumpkin Gingerbread

• 14 12 ounces gingerbread mix
• 15 ounces canned canned solid-pack pumpkin
• 12 cup orange juice
• 1 egg
• cream cheese (optional)

1. Preheat oven to 350 degrees.
2. Spray 9x5-inch loaf pan with nonstick cooking spray.
3. Beat gingerbread mix, pumpkin, orange juice and egg in medium bowl with electric mixer at medium speed until blended.
4. Pour into prepared pan.
5. Bake 35 to 37 minutes or until toothpick inserted comes out clean.
6. Cool in pan on wire rack 10 minutes.
7. Remove from pan; cool completely on wire rack.
8. Serve with cream cheese, if desired.
9. Store in refrigerator wrapped in plastic wrap.

gingerbread mix, solidpack, orange juice, egg, cream cheese

Taken from www.food.com/recipe/quick-pumpkin-gingerbread-296655 (may not work)