Spicy Pumpkin Gingerbread |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This is my favorite pumpkin recipe of the season... Adapted from a pumpkin bread recipe i found on , my version is more like spicy gingerbread with the added richness of pumpkin!! It is wonderful with a cup of tea and keeps well in the fridge for up to two weeks. Also makes a nice gift! For muffins, reduce cooking time by 30 minutes (i like to add pecans and raisins to the batter for chewy-crunchy muffins, yum!)-. Enjoy! Ingredients:
1 1/2 cups packed brown sugar |
1 1/2 cups white sugar |
1 cup canola oil |
4 eggs |
2/3 cup water |
1 (15 ounce) can pumpkin puree |
5 teaspoons ground ginger |
3 teaspoons ground cinnamon |
2 teaspoons ground allspice |
2 teaspoons ground nutmeg |
2 teaspoons ground cloves |
3 1/2 cups all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon baking powder |
1 1/2 teaspoons salt |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In medium bowl, combine flour, baking soda, baking powder and salt; set aside.
3. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, cinnamon, allspice, nutmeg and cloves.
4. Add flour mixture to pumpkin mixture, stir until blended. Pour into prepared pans.
5. Bake in preheated oven for about 1 hour, or until a toothpick comes out clean.
|
|