Pumpkin Gingerbread Loaves
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
I added pecans, chopped. I love nuts in lots of my food.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water
and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
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. I used my 3 mini loaf pans and 2 small round ones.
Bake in preheated oven until toothpick comes out clean, about 1 hour (the mini pans takes less time, you be the judge starting out about 40 min).