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Sunday, May 22, 2016

pumpkin gingerbread

Ingredients

  • Servings: 2
  • 3 cups sugar
  • 1 cup vegetable oil
  • 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

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • 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.

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