Pumpkin Gingerbread

This is a moist, spicy cake that will fill your house with the scent of autumn...Process after the jump..

Mix eggs, sugar and oil..
Pour in water and mix intil well blended.

Stir in pumpkin..

And spices..

In seperate bowl mix dry ingredients..

Pour into wet and mix.

I did half muffins...

And half loaf. Bake 20 min for muffins and 1 hour for loaf.

Pumpkin Gingerbread
Makes: 2 large loaves


3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree (I used 2 cups of pumpkin puree that I roasted last Fall)
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


Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 x 5-inch loaf pan
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 and cinnamon. In a 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.

I made one loaf and a dozen muffins..the muffins took 25 minutes.


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