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Ingredients
| light brown sugar (packed): 1 1/2 cups |
| granulated sugar: 1 1/2 cups |
| canola oil - for salads, woks and light frying: 1 cup |
| eggs: 4 |
| water: 2/3 cup |
| pumpkin puree: 1 15oz can |
| ground ginger: 5 tsp |
| ground cinnamon: 1 Tbl |
| allspice: 2 tsp |
| ground nutmeg: 2 tsp |
| ground cloves: 2 tsp |
| all-purpose flour (unsifted): 3 1/2 cups |
| baking soda: 2 tsp |
| baking powder: 1/2 tsp |
| salt: 1 1/2 tsp |
Spicy Pumpkin Gingerbread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In medium bowl, combine flour, baking soda, baking powder and salt; set aside.
- 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.
- Add flour mixture to pumpkin mixture, stir until blended. Pour into prepared pans.
- Bake in preheated oven for about 1 hour, or until a toothpick comes out clean.