Friday, December 7, 2012

Pumpkin Gingerbread

I want to share with you today the recipe that changed my life. The first time I made this I shocked myself because I had never baked anything quite so delicious in my whole life. I loved it so much, I had to share it. So I started baking batches and taking them to neighbors, family members, and friends. It was a hit. I shared it on Facebook, and a sort of fan club was created. It is now a staple holiday item that I bake, at least 4-5 times during cooler weather. I had to stop baking it the rest of the year so that it would remain special.

Pumpkin Gingerbread

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
3 teaspoons ground ginger
2 teaspoons ground allspice
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoon baking powder


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. In a large mixing bowl, combine sugar, oil, and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, clove, and nutmeg.
  3. 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.
  4. Bake in preheated oven until toothpick comes out clean, or about 1 hour. Let cool.
  5. My tip: serve toasted with salted butter.
This recipe is remarkably simple, spicy, and deliciously good. 
Do not hesitate - run to the kitchen and bake it today!

Good food is meant to be shared.

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