Pumpkin Gingerbread 3
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 cups sugar1 cup vegetable oil4 eggs2/3 cup water1 (15 ounce) can pumpkin puree (I used 2 cups of pumpkin puree that I roasted last Fall)2 teaspoons ground ginger1 teaspoon ground allspice1 teaspoon ground cinnamon1 teaspoon ground cloves3 1/2 cups all-purpose flour2 teaspoons baking soda1 1/2 teaspoons salt1/2 teaspoon baking powder
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 x 5-inch loaf pan
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 and cinnamon. In a 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. Bake in preheated oven until toothpick comes out clean, about 1 hour.
Number of Servings: 24
Recipe submitted by SparkPeople user RAVENLYNNE.
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 and cinnamon. In a 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. Bake in preheated oven until toothpick comes out clean, about 1 hour.
Number of Servings: 24
Recipe submitted by SparkPeople user RAVENLYNNE.
Nutritional Info Amount Per Serving
- Calories: 274.6
- Total Fat: 10.6 g
- Cholesterol: 37.0 mg
- Sodium: 132.8 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 1.2 g
- Protein: 3.3 g
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