Saturday, November 19, 2016

Finicky Friday - Pumpkin Gingerbread

(Sorry I'm late with this, y'all!!)

Pumpkin Gingerbread

Recipe by: frosty "Wonderfully flavorful and fragrant bread for the holidays."

1 h
24 servings
263 cals


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 

Prep 15 m
Cook 45 m
Ready In 1 hour


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.

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy