Pumpkin Gingerbread

This is another Fall favorite in our home. My SIL, Becky, shared this recipe with our family a couple years ago, and I’ve made lots of loaves ever since. Becky and others in the family like to add chocolate chips, which is yummy, but I prefer if plain.

P.S. The baked loaves freeze well.

Confession: I’ve been known to eat an entire loaf by myself. I’m not ashamed!

pumpkin-gingerbread

Pumpkin Gingerbread
Adapted from Allrecipes.com

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

Chocolate chips (optional)

  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, cinnamon, and cloves.
  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.
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