Pumpkin Gingerbread Thursday, November 1, 2012
1 ½ cup white sugar
1 ½ cup brown sugar
1 cup vegetable oil or applesauce
4 large eggs
2/3 cup apple cider
2 cups pumpkin puree
1 TBSP ground ginger
1 ½ tsp ground allspice
1 tsp ground cinnamon
1 tsp ground nutmeg
3 1/2 cups all-purpose flour
2 tsp baking soda
½ tsp salt
½ tsp baking powder
1. Preheat oven to 350F. Grease two 9x5 loaf pans.
2. In a mixing bowl combine the sugars, oil or applesauce and eggs. Beat until smooth. Add water and beat until well blended. Stir in pumpkin and spices.
3. In a separate medium bowl, whisk together flour, soda, baking powder and salt. Gently stir together flour mixture and pumpkin mixture and stir just until blended – do not over beat. Divide batter between prepared pans.
4. Bake in a preheated oven until skewer comes out clean – about an hour. Allow the loaves to rest in their pans for ten minutes then turn out onto a wire rack to fully cool.
Note: If your oven isn’t well calibrated and runs low, it may take up to an hour and a half. Just keep an eye on it.