Patty Manzi's Tri-Valley Real Estate Blog

Pumpkin Gingerbread

• 3 cups sugar

• 1 cup vegetable oil

• 4 eggs

• 2/3 cup water

• 1 (15 ounce) can pumpkin puree

• 2 tsp ground ginger

• 1 tsp ground allspice

• 1 tsp ground cinnamon

• 1 tsp ground cloves

• 3-1/2 cups all-purpose flour

• 2 tsp baking soda

• 1-1/2 tsp salt

• 1/2 tsp baking powder

Preheat oven to 350 degrees F (175degrees C). Lightly grease two 9×5 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 cinnamon, and clove.

In medium bowl, combine flour, baking 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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