Pumpkin Gingerbread

Ingredients

• 3 cups sugar - can substitute Sucanat
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 1 (15 ounce) can pumpkin puree - or puree from fresh sugar pumpkin http://homecooking.about.com/od/vegetablerecipes/r/blv314.htm
• 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

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. 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.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Nutritional Information 

Amount Per Serving  Calories: 263 | Total Fat: 10.2g | Cholesterol: 35mg