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Pumpkin Gingerbread

Prep: 15 minutes; Cook: 50 minutes; Total time: 65 minutes

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 oz) can pumpkin puree
1 tsp ground ginger
2 tsp ground allspice
2 tsp ground cinnamon
2 tsp ground cloves
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 cup chopped pecans or walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a large mixing, 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. Stir in nuts. Divide batter between prepared pans.

Bake in preheated oven until toothpick comes out clean, approximately 50-60 minutes.

Makes 2 - 9x5 inch loaves

Note: To make in bread machine, spray bread pan and kneading bar with non-stick spray. Add 1 loaf's ingredients to bread machine in order recommended by manufacturer. Select Quick Breads cycle.

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