Pumpkin Gingerbread

This awesome quick bread fills the kitchen with spicy holiday scents while it bakes. SO yummy! It also freezes well.

3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin
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


Preheat oven to 350 degrees. Lightly grease (or use cooking spray) two 9x5 inch loaf pans. In a large mixing bowl, combine sugar, oil, and eggs. beat until smooth. add water and pumpkin and beat until blended.
In a medium bowl, combine ginger, allspice, cinnamon, cloves, flour, soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all dry ingredients are moistened (do not over mix). Divide batter between prepared pans. Bake in preheated oven for about 1 hour or until toothpick comes out clean. Cool 5 minutes before removing from pans. Remove from pans and cool completely on a wire rack.

Yield: 2 loaves.



Source: allrecipes.com