Monday, January 26, 2015

Pumpkin Gingerbread

This is a fun twist to pumpkin bread. It has a little stronger spice taste, like ginger bread, but is still oh so yummy and pumpkiny. I think pumpkin bread is a wonderful treat all winter long, not just during the Fall and holiday season. I got this wonderful recipe from my friend Lynette. Lynette is a wonderful baker who loves to use healthy ingredients when she can. I've included some of her notes if you want to make this bread a little healthier or you can go for the delicious original recipe.

Pumpkin Gingerbread

3 cups sugar (or 1 cup coconut sugar and 2 cups regular sugar)
1 cup vegetable oil (or 1/2 cup butter, 1/2 cup coconut oil)
4 eggs
2/3 cup water
15 oz can pumpkin puree
1 tablespoon ground ginger
1 1/2 teaspoons allspice
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
3 1/2 cups all purpose flour (or 2 cups whole white wheat flour, 1 1/2 cup reg flour)
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 cup ground pecans (optional and I left this out, but I'm told this gives the bread wonderful flavor)

Preheat oven to 350. Grease two 9x5 inch loaf pans.

In a large mixing bowl, combine sugar, oil. and eggs; beat until smooth. Add water and beat until well blended. Beat in pumpkin, ginger, allspice, and cinnamon.

In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend until just all ingredients are mixed. Divide batter between the two loaf pans.

Bake at 350 for about 1 hour or until a toothpick inserted in center comes out clean.

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