Pumpkin Gingerbread

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Even gluten free, this recipe makes a nicely domed, moist loaf of pumpkin gingerbread.  If you like, you can increase the spices.  Once I doubled all of them by accident and the loaf still turned out delicious, even if you couldn’t really taste the pumpkin anymore.

Original recipe

 

Pumpkin Gingerbread
Adapted from All Recipes

Yield: Two 9″ x 5″ loaf pans

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 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 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder

 

  1. Preheat oven to 350ºF. Lightly grease two 9″ x 5″ loaf pans.
  2. In a large mixing bowl, beat sugar, oil, and eggs until smooth.
  3. Add water and beat until well blended.
  4. Beat in pumpkin, ginger, allspice, cinnamon, and cloves.
  5. Beat in baking soda, salt, and baking powder.
  6. Beat in flour.  If using normal flour, beat, just until combined.
  7. Divide batter between pans.
  8. Bake for 1 hour 10 minutes if using gluten-free flour, or 1 hour if using normal flour.  A thin knife inserted near the center should come out clean.
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