Pumpkin Gingerbread


2 1/4 c. flour
1/4 t. salt
1/2 c. sugar
1/4 t. cloves
2/3 c. margarine
3/4 c. buttermilk
3/4 c. pecans, coarsely chopped
1 1/2 t. ginger
1/2 c. molasses
1 t. baking soda
1/2 c. pumpkin
1/2 t. cinnamon
1 egg

Heat oven to 350 degree. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and sugar. Using pastry blender, cut in 2/3 c. margarine until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 c of crumb mixture, add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin, and egg; mix well. Pour evenly over base. Bake for 40-50 minutes or until a toothpick inserted in center comes out clean.