Ginger Snappy Pumpkin Bread
Ingredients
- 15 ounces pumpkin puree ⓘ
- 2 cups brown sugar ⓘ
- 1 cup butter, melted ⓘ
- 4 eggs, beaten ⓘ
- 12 cup apple juice ⓘ
- 13 cup evaporated milk ⓘ
- 3 cups flour ⓘ
- 12 cup ground ginger snaps
- 2 teaspoons baking soda ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon ginger ⓘ
- 1 teaspoon nutmeg
- 12 teaspoon clove ⓘ
Instructions
- Preheat oven to 350F.
- Cream pumpkin and sugar.
- Add butter and eggs; mix thoroughly.
- Add juice and milk; mix thoroughly.
- In seperate bowl, sift together all dry ingredients.
- Add dry to wet in thirds, mixing thoroughly each time.
- Batter will be very thick.
- Fill muffin cups 1/2 way.
- These puppies rise like crazy.
- Bake 20 minutes; remove from oven and allow to rest for at least 5 mins, then tip out of pan to cool on cooling rack for another 5 minutes.
Nutrition & Diet Analysis (per serving)
884
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).