Pumpkin Gingerbread

Recipe and photo credit: Allrecipes.com

Among my most prized possessions are words that I have never spoken.  ~Orson Scott Card

Makes 2 9×5 inch loaves or 7 mini loaves.

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 15-oz can pumpkin puree
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • ½ teaspoon baking powder

Directions

Preheat oven to 325 degrees, no higher, or bottom and sides will be hard and dried out.  Lightly grease two 9×5 inch loaf pans.

In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.

In medium bowl, combine flour, soda, salt, and baking powder. 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, for about one hour and 15 minutes.  You can get 7 mini loaves out of this recipe for gift giving.  If making mini-loaves, cook at 325 degrees for about 45 minutes. 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s