|
Pumpkin Gingerbread |
I am loving my bread pans and was eager to try a pumpkin bread especially when I found the big cans of E.D. Smith on for 0.99 cents a can at the grocery store! I think pumpkin is great all year round and you can never go wrong with gingerbread. Here is the recipe!
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 1 (15 ounce) can pumpkin puree ( or 2 cups of pumpkin)
- 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
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. 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, about 1 hour.
3 comments:
Oh, wow, this looks delcious! I have some pumpkin in the freezer, i might have to haul it out and try this; especially since it makes 2 loaves!!!
Yes that is a bonus... then you can freeze one for company!
Mmmm looks good...send a loaf this way!
Post a Comment