Pumpkin Gingerbread

I love pumpkin, and I love gingerbread.  When I stumbled upon this old recipe last week, I couldn't believe I'd never tried it before.  Yesterday was a no plans, relax and watch football, cool weather kind of day, so I baked up a storm.  This recipe is amazing!  Not really healthy, but so, so yummy!


Ingredients:

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• ⅔ cup water
• 1 (15 oz) can pumpkin puree
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 tsp vanilla
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3½ cups all-purpose flour
• 2 teaspoons baking soda
• 1½ teaspoons salt
• ½ teaspoon baking powder

Instructions:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease two 9×5 inch loaf pans.
• In a large mixing, combine sugar, oil, vanilla 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.