pumpkin gingerbread

Name: Pumpkin Gingerbread
Prep time: 15 min
Cook time: 45 min
Yield: 12
Ingredients: 3 cup(s) sugar; 1 cup(s) vegetable oil; 4 - eggs; 2/3 cup(s) water; 15 ounce(s) pumpkin puree; 2 teaspoon(s) ground ginger; 1 teaspoon(s) ground allspice; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground cloves; 3 1/2 cup(s) all purpose flour; 2 teaspoon(s) baking soda; 1 1/2 teaspoon(s) salt; 1/2 teaspoon(s) baking powder

(2 RATINGS)

158 Pinches 2 Photos

Laura Davis

Rusk, TX

Updated on Oct 28, 2010

Great for a Thanksgiving breakfast

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prep time 15 Min

cook time 45 Min

method ---

yield 12 serving(s)

Ingredients

3 cups sugar
1 cup vegetable oil
4 - eggs
2/3 cup water
15 ounces 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

How To Make pumpkin gingerbread

Step 1

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.

Step 2

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
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