Pumpkin Gingerbread (Jan's recipe)

By froggyess

Ingredients

• 3 3 3 cups sugar
• 1 1 1 cup vegetable oil
• 4 4 4 eggs
• 2/3 2/3 2/3 cup water
• 1 1 ounce) can 1 (15 ounce) can pumpkin puree
• 2 2 2 tsp ground ginger
• 1 1 1 tsp ground allspice (or pumpkin pie spice)
• 1 1 1 tsp ground cinnamon
• 1 1 1 tsp ground cloves
• 3 1/2 3 1/2 1/2 cups all-purpose flour
• 2 2 2 tsp baking soda
• 1 1/2 1 1/2 1/2 tsp salt
• 1/2 1/2 1/2 tsp baking powder

Details

Adapted from google.com

Preparation

Step 1

Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans

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 and clove.

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.

Bake in preheated oven until toothpick comes out clean, about 1 hr. (Per Jan, about 1.5 hrs - but maybe convection oven will be quicker)