Pumpkin Gingerbread Recipe
These make a great breakfast, snack, complement brunches, and special occasions. You can eat them on their own or add jams, honey, nut butter, or even maple syrup.
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Servings: 24
Ingredients
- 3 cups of sugar
- 1 cup of vegetable oil
- 4 large eggs eggs
- ⅔ cup water
- 1 (15 oz) can pumpkin puree
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 375°F and grease two loaf pans.
- In a large bowl, combine sugar, oil, and eggs. Beat until smooth. Add in water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In a medium bowl, combine flour, soda, salt, and baking powder (sift them). Add dry ingredients to pumpkin mixture and carefully blend just until all ingredients are mixed. Divide batter between greased pans.
- Bake in the preheated oven until a toothpick comes out clean, about 30 minutes.