Sunday, October 20, 2013

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!

  • 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

  • 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.


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