Bread, Pumpkin Gingerbread
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 1 (15-ounce) can pumpkin purée
- 2 teaspoons ground ginger
- 1 teaspoon each ground allspice, cinnamon and cloves
- 3-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 1/2 teaspoon baking powder
- Preheat oven to 350°F. Lightly grease two 9 x 5-inch loaf pans.
- In a 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 until toothpick comes out clean, about 1 hour.
Serves 24 From Terri at http://allrecipes.com
Nutritional Information: -
Serves: 24 -
Calories: 263 -
Fat: 10.2 g -
Cholesterol 35.0 mg -
Sodium: 310 mg 2/28/2006
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