Pumpkin Gingerbread {Recipe} {BOM}

Here is an easy, festive pumpkin bread recipe, made special by the addition of lots of ginger. For a real treat, use freshly grated ginger instead of powdered.
 
Pumpkin Gingerbread Crumb
 
INGREDIENTS:

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger or 2 tablespoons fresh 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

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
2. 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.
3. 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.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Still Life with Pumpkin Gingerbread
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2 Comments

  1. October 6, 2011 at 9:39 pm

    […] Bread Bakers group would be something featuring pumpkin. However, unlike the very pumpkiny Pumpkin Gingerbread we made a few years ago at this time, the pumpkin in these dinner rolls is there more for texture […]

  2. October 14, 2009 at 10:48 pm

    […] the month) for the Facebook Artisan Bread Bakers group. And it was, indeed, the bomb. Check out the recipe if you want to try it for […]


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