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Pumpkin Gingerbread  (Not yet rated)

Easy to make soft yummy dessert bread.

Cal: 995 Fat: 40g Carbs: 162g Protein: 12g Fiber: 3g
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Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 egg(s)
  • 2/3 cup water
  • 15 ounces pumpkin ; pureed, canned
  • 2 teaspoons ginger ; ground
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves ; ground
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • In My Kitchen

  • Directions

    1. Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans
    2. In a large mixing bowl, combine sugar, oil, eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and clove.
    3. In a 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 oven until toothpick comes out clean. About 1 hour.

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