Ingredients
-
1 1/2
-
1 1/2
-
1
-
4
-
2/3
-
1
-
5
-
3
-
2
-
2
-
2
-
3 1/2
-
2
-
1/2
-
1 1/2
Directions
Spicy Pumpkin Gingerbread, This is my favorite pumpkin recipe of the season Adapted from a pumpkin bread recipe i found on Allrecipes com, my version is more like spicy gingerbread with the added richness of pumpkin!! It is wonderful with a cup of tea and keeps well in the fridge for up to two weeks Also makes a nice gift! For muffins, reduce cooking time by 30 minutes (i like to add pecans and raisins to the batter for chewy-crunchy muffins, yum!)– Enjoy!, This was my first time making gingerbread! I think was my first time making any bread It turned out very well My 2 yo loved it too I didn’t have any loaf pans, so I put the whole recipe in a baking pan The only problem is that with just 3 people eating, it’s going to last the whole 2 weeks
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F (175 Degrees C). Lightly Grease Two 9x5 Inch Loaf Pans. |
|
2
Done
|
in Medium Bowl, Combine Flour, Baking Soda, Baking Powder and Salt; Set Aside. |
|
3
Done
|
in a Large Mixing Bowl, Combine Sugar, Oil and Eggs; Beat Until Smooth. Add Water and Beat Until Well Blended. Stir in Pumpkin, Ginger, Cinnamon, Allspice, Nutmeg and Cloves. |
|
4
Done
|
Add Flour Mixture to Pumpkin Mixture, Stir Until Blended. Pour Into Prepared Pans. |
|
5
Done
|
Bake in Preheated Oven For About 1 Hour, or Until a Toothpick Comes Out Clean. |
