Classic Pumpkin Gingerbread
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 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
canned pumpkin purée
puree |
|
| ⅔ | cup |
water
|
|
| 4 | large |
eggs
|
*
|
| 1 | cup |
vegetable oil
|
|
| ½ | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 1E+1 | ml |
baking soda
|
|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
cloves, ground
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
allspice
ground |
|
| 1E+1 | ml |
ginger
ground |
|
| 433.5 | ml/g |
canned pumpkin purée
puree |
|
| 158 | ml |
water
|
|
| 4 | large |
eggs
|
*
|
| 237 | ml |
vegetable oil
|
|
| 2.5 | ml |
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.
