1/2 c. tub butter
1/2 c. brown sugar, firmly packed
Egg substitute equivalent to 2 eggs
3/4 c. buttermilk
1/2 c. pumpkin
1/2 c. molasses
2 1/2 c. flour
2 tsp. grated orange peel
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Preheat oven to 350 degrees. Cream butter and brown sugar together. Add egg substitute and beat 3 to 5 minutes. Combine buttermilk, pumpkin and molasses. Combine dry ingredients in a separate bowl. Add liquid mixture and dry mixture alternately to creamed mixture, beating well after each addition. Bake in a greased and floured 9 x 13 inch baking pan, 30 to 35 minutes. Sprinkle with confectioners' sugar, if desired. Yields: 24 servings.