November 16, 2010

Pumpkin Gingerbread

Yup, it's as good as you think it's going to be. If a loaf of pumpkin bread and a loaf of gingerbread decided to have a baby...this would be their delicious lovechild. Fragrant, spicy, tender, and just the right amount of sweetness (at least in my version). The full recipe makes 2 loaves and I planned to bring one to work. Until I tasted it and decided that it was much better suited for my freezer to enjoy at a future date. What can I say? I'm selfish like that.

Make this. Now. You won't be sorry.

Pumpkin Gingerbread
adapted from

3 cups sugar (I used 1 cup white sugar and 1.5 cups brown)
1 cup vegetable oil (could use applesauce as a fat-free replacement. Won't alter taste at all!)
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

Preheat oven to 350 degrees 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 cinnamon, and clove.

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. If you're using dark pans, watch the crust. I had to tent mine with foil after about 50 minutes and they were still a little crispy on the bottom.


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Um, yes please!! I'm totally making this over the weekend. :)