Pumpkin Gingerbread
This Pumpkin Gingerbread is the best! Never buy a slice from the coffee shop again.
Servings: 8
Ingredients
- 3 ½ c All-Purpose Flour
- 2 tsp Baking Soda
- 1 ½ tsp Salt
- ½ tsp Baking Powder
- 2 tsp Ginger
- 1 tsp Allspice
- 1 tsp Cinnamon
- 1 tsp Ground Cloves
- 3 c Sugar
- 1 c Vegetable Oil
- 4 Eggs
- 2/3 c Water
- 15 oz can Pumpkin Puree
Instructions
- Preheat oven to 350 degrees
- Lightly spray loaf pans with nonstick cooking spray
- In a medium bowl, sift together flour, baking soda, salt, baking powder and all four spices; set aside.
- In a large bowl, using an electric hand mixer combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended on medium low. Add the pumpkin and beat on low until smooth. Watch out- big splatter potential here.
- Add half of the dry ingredients to pumpkin mixture and blend with the electric hand mixer just until all ingredients are combined. Add the remaining dry ingredients and finish bringing the batter together with a rubber spatula or wooden spoon. Do not over mix.
- Divide batter between the prepared pans; only fill the pans 2/3 full. Bake about 1 hour or until a toothpick comes out clean (40 min for mini loaf).
- Remove from the oven and let cool in the pan on a cooling rack, for 10 minutes. Remove the bread from the pans and let cool on the rack completely.
Notes
To store, I first wrap in plastic wrap, then in foil. If I'm giving as a gift I bake in paper loaf pans, wrap in plastic wrap when completely cooled then put a sticker on top.