PUMPKIN GINGERBREAD

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Pumpkin Gingerbread image

I found this recipe on Allrecipes & tried it last night. It is wonderful!!! This has become my new pumpkin recipe for fall!! I put the batter into mini loaf pans to sell at a bake sale. Someone else suggested putting it in a bundt pan with a glaze drizzled over the top. Whatever you choose to do, it is yummy!

Provided by Doglover61aka Earnh

Categories     Dessert

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 13

3 cups sugar
1 cup vegetable oil
4 large eggs
2/3 cup water
1 (15 ounce) can solid pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

Steps:

  • Preheat oven to 350°.
  • Lightly grease two 9 x 5" loaf pans.
  • In a large mixing bowl, combine sugar, oil and eggs; beat until smooth.
  • Add water and beat until well blended.
  • Stir in pumpkin, ginger, allspice, cinnamon and cloves.
  • 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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