Pumpkin Gingerbread
It’s pumpkin time again! Here’s a tasty pumpkin
crumb cake that even someone who doesn’t like
pumpkin will want to try.
The "crust", "filling" and "crumble" make three
layers of deliciousness!
Prep time: 15 Minutes
Cook time: 45 Minutes
Total time: 1 Hour
Ingredients:
3 Cups Sugar
1 Cup Vegetable Oil
4 Eggs
2/3 Cup Water
1 (15 ounce) Can Pumpkin Puree
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:
* Preheat
oven to 350 degrees F (175 degrees C).
* Lightly grease two 9x5 inch loaf pans.
* In a large mixing, combine sugar, oil and
eggs; beat until smooth.
* Add water and beat until well blended.
* Stir in pumpkin.
* In medium bowl, combine flour, soda, salt, and
baking powder, ginger, allspice cinnamon, and
clove.
* 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.
Note: The
original recipe yields two 9 by 5 inch loaves.
You can also get 7 mini loaves out of this
recipe which is great for gift giving. Cook time
on the mini loaves is about 45 minutes at 325
degrees.
Courtesy of ... AllRecipes.com |
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