Pumpkin Gingerbread
Recipe by: frosty "Wonderfully flavorful and fragrant
bread for the holidays."
1 h
24 servings
263 cals
Ingredients:
2 cups sugar
1 cup vegetable oil 4 eggs
2/3 cup water 1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1
teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking powder
Prep 15 m
Cook 45 m
Ready In 1 hour
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly
grease two 9x5 inch loaf pans.
In a large mixing, combine sugar, oil and eggs; beat until
smooth. Add water and beat until well blended.
In medium bowl, combine flour, soda, salt, and baking
powder. Stir in pumpkin, ginger, allspice cinnamon, and clove. Add dry ingredients to pumpkin mixture and blend just until all
ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean,
about 1 hour.
~Tip
Aluminum foil helps keep food moist, ensures it cooks
evenly, keeps leftovers fresh, and makes clean-up easy
