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Classic Pumpkin Gingerbread

 
Classic Pumpkin Gingerbread
75

This recipe is awesome! The bread was nice and moist, not dry at all and absolutely delicious! I baked a loaf for our Church Sunday Potluck and everyone loved it, I had none left over and several asked for the recipe! Five Stars from my family, we loved it.

Yield

24

servings

Prep

15

min

Cook

45

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

3 cups sugar
1 ½ teaspoons salt
2 teaspoons baking soda
3 ½ cups all-purpose flour
1 teaspoon cloves, ground
1 teaspoon cinnamon
1 teaspoon allspice
ground
2 teaspoons ginger
ground
15 ounce canne pumpkin purée
puree
cup water
4 large eggs
*
1 cup vegetable oil
½ teaspoon baking powder

Directions

Preheat oven to 350℉ (180℃) F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

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.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 25034% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 195mg 8%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 58% Vitamin C 2%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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