September 25, 2012

Pumpkin Gingerbread

Well autumn is offically here ~ yeah!!!!  Just the right time of the year for pumpkins and gingerbread, and how about combining the two?!
When I was teaching, I made this quick bread frequently as an "planning room treat".
I was often asked for the recipe; I hope that you enjoy it too!



Ingredients for two loaves:
3 cups sugar                                  1 teaspoon ground allspice
1 cup vegetable oil                        1 teaspoon ground cinnamon
4 eggs                                            1 teaspoon ground cloves
2/3 cup water                                3 1/2 cups flour
2 cups pumpkin puree                    2 teaspoons baking soda
2 teaspoons ground ginger              1 teaspoon salt
                                                       1/2 teaspoon baking powder


Procedure:
In a mixing bowl combine sugar, oil, and eggs.  Add water, and beat until smooth.  Stir in pumpkin, ginger, allspice, and cinnamon.
In a medium bowl wisk together flour, baking soda, salt, and baking powder.  Add to the pumpkin mixture, and blend just until all ingredients are combined.
Divide into two lightly greased 9" x 5" loaf pans.
Bake in a 350 degree oven for 1 hour or until a toothpick comes out clean.

 Cool and Enjoy!


***Note:  The loaves freeze well!

Printable recipe
 


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1 comment:

farragio said...

This sounds delicious! I can't wait to try it. Thank you for sharing.

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