Pumpkin Gingerbread

SUBMITTED BY: frosty PHOTO BY: Allrecipes

"Wonderfully flavorful and fragrant bread for the holidays."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 2 - 9x5 inch loaves

USMETRIC

About scaling and conversions

INGREDIENTS

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
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

READ REVIEWS (267)

DIRECTIONS

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 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 until toothpick comes out clean, about 1 hour.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 11, 2003 by LOUISE

This is really good and moist. I made it for Christmas in a 10" well-greased tube pan. Everybody loved it. I used a simple glaze on it.

27 users found this review helpful

Reviewed on Oct. 19, 2003 by JEWELIE187

This was a beautiful bread that raised perfectly. I made 7 mini loaves and 1 big loaf for an upcoming bake sale. Im sure this will be the first to go! Thanks for the recipie!

25 users found this review helpful