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Loaf, Pumpkin Gingerbread (P, TNT)
Source: "Sweets & Treats from America's Inns"
Yield: 2 loaves

3 cups granulated sugar
1 cup vegetable oil
4 eggs
16 ounces pumpkin, pureed
3-1/2 cups all-purpose flour
2 tsp. baking soda
1-1/2 tsp. salt
1/2 tsp. baking powder
2 tsp. ginger
1 tsp. cinnamon
1 tsp. nutmeg, grated
1 tsp. cloves, ground
1 tsp. allspice
2/3 cup water

Preheat oven to 350°F/180°C.

In a large mixing bowl, beat together sugar, oil, and eggs until light in color. Beat in pumpkin.

Into a separate bowl, sift flour, baking soda, salt, baking powder, ginger, cinnamon, nutmeg, cloves and allspice.

Alternately combine dry ingredients and water with the pumpkin mixture until no dry spots remain. DO NOT OVERBEAT.

Divide batter between two well-greased 9"x5" loaf pans. Bake for one hour or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes before removing. Cool completely on wire rack. Wrap and store in tightly covered container.

Poster's Notes:
I just made this recipe, and it smells heavenly! The little bit that stuck in the pans I used for the excess tasted wonderful. I did have to make two extra small loaves because I added a half cup of walnuts and a half cup of raisins to the second loaf. If you don't have anyone with nut allergies, add 1 cup of each and make 3 loaves! Dust the nuts and raisins with a little flour first, or they will sink to the bottom.

The recipe calls for pureed pumpkin, but I had 4 pints of roasted pumpkin in the freezer/fridge, and didn't bother pureeing it. We like the texture.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A