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December 10, 2011

Pumpkin Gingerbread...Oh, My!

I tried this recipe for the first time last weekend (with the very excellent help of Baby A, I might add). Melding together two quintessential flavors of this wonderful holiday season, it's definitely a keeper!

Pumpkin Gingerbread

3 c. sugar
1 c. vegetable oil
4 eggs
2/3 c. water
1 - 15oz. can pumpkin puree
2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
3 1/2 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder

Preheat oven to 350*. Lightly grease two 9x5" loaf pans.

In 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 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 about an hour, until toothpick comes out clean.

I went heavy on the spices, and this was ahhhh-mazing!!! (Just look past the gallon of oil and five pounds of's the holidays!)


Johanna said...

I'm jealous of how deliciously Christmasy your house must smell!!!

Marcia (123 blog) said...

YUMMY! I love ginger, I love pumpkin - another heavenly combo :)

Having a Christmas mince pie with tea at the moment - do you guys have mince pies too? Or is that a British thing that SA'ns have? :)

Jenny Borders said...

i am making this this week! thanks for the inspiration! i was planning on regualar pumpkin bread but NOPE! doing this instead!